Description
These little toasty coconut balls are the perfect addition to any cookie platter, especially at the holidays. OR are great for gifting!
Ingredients
Scale
- 16-ounces unsweetened desiccated coconut, divided
- 1 (14- ounce) can sweetened condensed milk
- 3 tablespoons light brown sugar
Instructions
- Divide the coconut in half. Working in batches add half the coconut into a large nonstick skillet. Heat over medium-low heat until golden and toasted, stirring frequently. Once the coconut is toasted, transfer it to a large baking sheet to cool. Repeat with the remaining coconut.
- When the coconut is cooled, reserve 1/3 cup of the coconut and place in a small bowl for rolling. Set aside.
- In a large bowl combine the remaining coconut, sweetened condensed milk, and brown sugar and stir to combine evenly.
- Using a small cookie scoop (1 tablespoon) sized cookie scoop, portion out the mixture and form into a tight ball. Roll the coconut ball in the reserved toasted coconut and set on a parchment lined sheet to set. Repeat with the remaining mixture.
- Allow the balls to set up at room temperature for an hour and then transfer to an airtight container to store.
Notes
Store airtight for up to a week at room temperature or up to 2 weeks in the refrigerator.
Freeze airtight for up to 2 months. Thaw at room temperature.
