115g icing sugar
50g dark chocolate to coat
340g desiccated coconut
1 tin condensed milk
- In a large bowl, mix the desiccated coconut and the icing sugar.
- Slowly stir in the condensed milk. If you put a little less than the whole tin, they come out a bit less sticky in the end.
- Roll into balls with your hands, or shape with a teaspoon, and place on waxed paper on baking sheets in the fridge. This makes them easier to handle when you coat them with chocolate.
- Meanwhile, melt the cake covering or chocolate in a double boiler, or in a bowl over a pan of simmering water on the stovetop.
- When the chocolate has melted, and the coconut balls are chilled, remove them from the fridge. Using two forks, lightly coat the coconut balls and place back on the waxed paper. The cake covering will not melt in your hand, but the flavour is not as nice as real chocolate. If you are using real chocolate, put the coconut balls back in the fridge when you’re done dipping them. Later, when chilled, they can be taken off the waxed paper and put into an airtight container.
An easy, no-bake recipe that even the children can help you make.
Kids can help
Biscuit and sweets