Ingredients
- 7 oz sweetened coconut
- 14 oz can dulce de leche
- 7oz can sweetened condensed milk
- 2 cups crushed Nilla wafers
- 12 oz bag of Ghirardelli dark chocolate wafers
Instructions
- Preheat your oven to 350°
- Line a baking sheet with parchment paper
- Spread your coconut on your baking sheet
- Cook for 15 minutes, tossing every 5 minutes to make sure your coconut doesn’t burn
- In a large glass mixing bowl, heat your dulche de leche for 1 minute
- Scoop your coconut into your bowl and mix
- Add your crushed Nilla wafers and mix
- Pour your sweetened condensed milk on top and mix well
- Use a tablespoon and scoop out small ping pong sized balls onto a piece of parchment paper
- Freeze for an hour
- Melt a bowl of your chocolate wafers in the microwave on 50% power for 2-3 minutes, stirring every 30 seconds until melted
- Now remove your coconut balls from the freezer and press the down slightly to make the bottom flat
- Dip the bottom of your coconut balls into the melted chocolate and place back on your parchment paper
- Pour your remaining chocolate into a decorating bag
- Cut a very small tip off the bag
- Drizzle your chocolate over your coconut balls
- Let set for about 15 minutes until chocolate is hardened and enjoy!