Easy Christmas Coconut Balls
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 14 ounces sweetened shredded coconut (divided)
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- A pinch of salt
Instructions
- Step 1: Mix the Base In a large mixing bowl, combine 3 cups of the shredded coconut, the entire can of sweetened condensed milk, vanilla extract, almond extract, and a pinch of salt. Use a sturdy spatula to stir everything together until the coconut is thoroughly coated and the mixture is sticky and uniform.
- Step 2: Prepare the Coating Place the remaining shredded coconut into a shallow bowl or a small plate. This will be used to create that beautiful “snowball” effect on the outside of each treat.
- Step 3: Roll the Balls Scoop out about a tablespoon of the mixture at a time. Use your hands to roll the mixture into a smooth ball, approximately one inch in diameter. If the mixture is too sticky, you can lightly dampen your hands with water or chill the mixture in the fridge for 20 minutes before rolling.
- Step 4: Coat with Coconut Drop each rolled ball into the bowl of reserved shredded coconut. Roll it around gently until it is completely covered in white flakes. Press the coconut slightly so it adheres well to the surface.
- Step 5: Chill and Set Place the finished coconut balls on a parchment-lined baking sheet or a serving plate. Place them in the refrigerator for at least 30 minutes to firm up before serving. This helps them hold their shape and improves the texture.