Chocolate coconut truffles

Name: Chocolate coconut truffles
Cuisine: British
Ingredients: 14 oz sweetened shredded coconut; 2/3 cup sweetened condensed milk; 2 Tablespoons butter melted; 1/2 teaspoon vanilla extract; 1/4 tablespoon coconut extractoptional; 1/4 cup powdered sugar; 8 oz dark chocolate; 5 oz milk chocolate (i used galaxy chocolate)

Imran Karwa @cook_16747613

#EidkiMeethas #Eidkimeethaswithhuma

Imran Karwa @cook_16747613

#EidkiMeethas #Eidkimeethaswithhuma

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Ingredients

14 ozsweetened shredded coconut
2/3 cupsweetened condensed milk
2 Tablespoonsbutter melted
1/2 teaspoonvanilla extract
1/4 tablespooncoconut extractoptional
1/4 cuppowdered sugar
8 ozdark chocolate
5 ozmilk chocolate (i used galaxy chocolate)

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Steps

1

Instructions
Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
2

In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
3

Pour in coconut and stir well.
Add powdered sugar, stir well.
Place bowl in refrigerator and chill at least 15 minutes.
4

Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
5

Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
6

Place cookie sheet in the freezer for 30 minutes.
7

Place chocolate melts into the microwave.
Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).
8

Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.
9

Place back onto the baking tray and drizzle with extra melted chocolate if desired.
Repeat with remaining balls.
Keep refrigerated in an airtight container for up to 5 days.