Gooey Chocolate Coconut Truffles

Gooey Chocolate Coconut Truffles

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,

Directions:
In a large bowl, combine coconut and sugar and mix to combine.
Add in milk and coconut oil, mix constantly until a gooey coconut filling results.
I used my hands to mix, too!
Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet.
Freeze for 15 minutes, then remove from the freezer and roll again between your palms to smooth any coconut edges.
Freeze for 10-15 minutes more.
While freezing, melt chocolate chips in a double boiler or microwave.
Remove coconut balls from freezer and immediately dip.
Refrigerate until ready to serve, at least 15 minutes.
I store mine in the fridge.