Yield: 4 dozen
1 14 oz. can sweetened condensed milk
2 C powdered sugar
1 1/2 C sweetened coconut, shredded, plus extra as desired for rolling
1/2 C semi-sweet chocolate chips
1/2 C dark chocolate chips
1/4 C unsalted butter, softened
1 Tbsp vegetable oil
1/2 tsp vanilla extract
1/8 tsp sea salt
Pour shredded coconut and salt into food processor and pulse until smooth.
Add butter. Drizzle in condensed milk and vanilla extract. Pulse until a sticky dough forms.
Slowly add powdered sugar, pulsing continuously, until dough ball forms.
Roll dough out and wrap it tightly in plastic wrap.
Refrigerate until cold and hard ( 1 hour).
Grind extra shredded coconut in food processor and transfer to a bowl. Set aside.
Combine chocolate chips and vegetable oil in a large, microwave-safe bowl.
Microwave for 60-90 seconds, stirring at 30 second intervals, until chocolate is completely melted.
Using a spoon, scoop equal sized balls of coconut dough and dip them melted chocolate.
Immediately transfer truffles to bowl of shredded coconut and roll around, pressing the coconut to adhere to truffles.
Set truffles to rest on a parchment paper-lined baking sheet and let cool completely before serving.
Optional: you can coat the coconut dough in melted white chocolate, before rolling in coconut shavings, if you’d like two truffle options.