3tablespoonbutter flavored shorteningregular shortening works too
Topping
¼teaspoonflaky sea saltI use Maldon's
Instructions
Making the Coconut Filling
Blend the coconut in a food processor until it becomes more fine. About 10 seconds
Add the coconut and remaining filling ingredients to a large bowl and mix well
Scoop the coconut filling into 1-inch balls and place them on a sheet pan lined with parchment paper
Freeze the coconut balls for 15-20 minutes
Melting the Chocolate
Microwave the chocolate and shortening in a microwave safe bowl in 30 second increments until smooth. Stir after each 30 second increment
Use a fork and dip each coconut ball into the chocolate, fully coat it on all sides. Lift it out with the fork and let the excess chocolate drain off. Place on a sheet pan lined with parchment paper
Top each chocolate coconut ball with flaky sea salt about 10-15 seconds after placed on the pan. Refrigerate for 30 minutes before serving
Notes
Don't skip the freezing step before coating the coconut balls.If you don't have a 1-inch cookie scoop you can use a heaping teaspoon to form the balls.Top with flaky sea salt approximately 15 seconds after coating with chocolate. You don't want the chocolate to set before you get the salt on and you also don't want it to be too wet because the salt will just "melt" into the chocolateRefrigerate the chocolate coconut balls for 30 minutes after coating with chocolate to make sure it's set.Store the coconut balls in an airtight container or Ziploc in the fridge for up to 7 days. In the freezer for up to 2 months or on the counter top for up to 48 hours.You can serve No Bake Chocolate Coconut Balls at room temp or cold.These coconut balls make great holiday treats!