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In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined and sticky.
Shape the Coconut Balls:
Scoop small portions of the coconut mixture and roll them into balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet or tray.
Chill the Balls:
Refrigerate the coconut balls for at least 30 minutes, or until firm. This will help them hold their shape and make the chocolate coating easier.
Coat with Chocolate:
Melt the chocolate chips or chopped chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring in between, until smooth and fully melted.
Dip and Coat:
Dip each chilled coconut ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out of the chocolate and place it back on the parchment paper.
Chill Again:
Return the chocolate-coated coconut balls to the fridge for another 15-20 minutes, or until the chocolate hardens.
Serving and Storage Tips:
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