Instructions:
- Mix the Ingredients:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well incorporated.
- Add Powdered Sugar:
- Gradually add the powdered sugar, mixing until the mixture becomes thick and sticky.
- Form the Balls:
- Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Chill the Balls:
- Refrigerate the coconut balls for at least 30 minutes to firm up.
- Optional Chocolate Coating:
- If you want to dip the coconut balls in chocolate, melt the white chocolate chips and semi-sweet chocolate chips in separate bowls using a microwave or a double boiler. If using a microwave, heat in 30-second intervals, stirring after each interval until smooth.
- Dip the Balls:
- Dip each coconut ball into the melted chocolate, using a fork to fully coat it. Allow any excess chocolate to drip off before placing the ball back on the parchment-lined baking sheet.
- Set the Chocolate:
- Once all the coconut balls are coated, return them to the refrigerator for another 15-20 minutes, or until the chocolate has set.
- Store and Serve:
- Store the coconut cream balls in an airtight container in the refrigerator until ready to serve.