Ingredients
Method
- Line a large tray with baking paper.
- Place the desiccated coconut into a large bowl with the condensed milk. Mix until well combined.
- Take about 1 heaped tablespoon of the mixture at a time and roll it into balls using your hands. If it gets too sticky, using slightly damp hands will help.
- Place the balls onto your lined tray and freeze for 30 minutes to help them firm up.
- Melt the white chocolate. Dip each ball into it to coat then pop them back onto your lined tray. Sprinkle some more coconut on top for decoration.
- Place the truffles into the fridge for 1 hour until the chocolate coating has hardened then enjoy!
Nutrition
Notes
Using slightly damp hands while rolling the truffles helps prevent the mixture from sticking, ensuring you achieve perfectly round shapes. This simple technique not only makes the process easier but also ensures a smooth, professional finish to your truffles.