Ingredients:

  • 3 cups (240g) unsweetened shredded coconut
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (40g) unsweetened shredded coconut

Instructions:

  1. Combine the shredded coconut, condensed milk, vanilla, and salt in a bowl. Stir until the mixture forms a thick, tacky paste and every flake of coconut is saturated.
  2. Scoop approximately 1 tablespoon of the mixture. Using lightly dampened hands to prevent sticking, squeeze the mixture firmly into a ball. Place on a parchment-lined sheet and refrigerate for 30 minutes until firm to the touch.
  3. Preheat your oven to 325°F (160°C). Roll each chilled ball in the extra shredded coconut for a textured finish.
  4. Bake for 8–12 minutes, watching closely until the edges are golden brown and the kitchen smells intensely nutty.