Ingredients:

  • 2 cups (190g) finely shredded unsweetened coconut
  • 1/2 cup (150g) sweetened condensed milk
  • 1/4 tsp (1g) salt
  • 16 whole blanched hazelnuts or almonds

Instructions:

  1. In a mixing bowl, combine 1.5 cups (140g) of shredded coconut with the sweetened condensed milk and salt. Stir until the coconut is fully saturated and forms a thick paste.
  2. Cover the mixture with plastic wrap and refrigerate for 30 minutes to stabilize the fats and make the dough moldable.
  3. Scoop approximately 1 tablespoon of the chilled mixture. Press a hazelnut or almond into the center and roll between your palms to form a smooth sphere.
  4. Roll each ball in the remaining 1/2 cup (50g) of shredded coconut until completely coated. Place on a parchment-lined baking sheet.