Salted dark chocolate coconut balls

Salted dark chocolate coconut ballsI love making candy. And the candy I usually make consists of coating chocolate over some type of sweet treat inside.

Since I tend to lean more towards peanut butter filling (which I’ll save for a post for another day), I decided to try something a little different recently, and used coconut as my candy filling. With a pinch of sea salt sprinkled over the chocolate before it hardens, the final product is a mix of salty and sweet that is the perfect indulgence for any candy craving.

Servings: Makes about 3 dozen balls

4 cups shredded coconut
1 can sweetened, condensed milk
12 ounces dark chocolate, roughly chopped (I like the Ghiradelli brand)
Sea salt

Salted dark chocolate coconut ballsDirections:

  1. Mix together the coconut and condensed milk in a large bowl until it forms a thick, sticky paste. Roll the mixture into 1-inch balls and place on a parchment paper-lined baking sheet (I wet my hands a few times during the rolling to keep the balls from getting too sticky). Place the coconut balls in the freezer for about 30 minutes.
  2. While the coconut balls are chilling, it’s time to melt the chocolate! Put the chocolate in a heat-safe bowl, and place in the microwave for 30 seconds. Remove the bowl and stir the chocolate. Place the bowl back into the microwave for another 30 seconds. Remove and stir. Continue to microwave the chocolate in 30 second intervals, stirring each time, until the chocolate is completely melted.
  3. Using two forks, dip the coconut balls into the chocolate, covering evenly. Place on a baking sheet lined with parchment paper and sprinkle a little sea salt on top of each coconut ball. Repeat with the rest of the balls.
  4. Let the chocolate balls set on the counter or in the fridge. Store in a airtight container and keep in the fridge.

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