2⅓ cups coconut, shredded, unsweetened
¼ cup coconut oil
¼ cup coconut milk, unsweetened from carton
¼ cup powered sugar
1¼ cups Chocoley Dark Dipping Chocolate
Line a half baking sheet or plate with parchment paper; set aside.
In a bowl, add coconut, coconut oil, coconut milk and powdered sugar. Mix until thoroughly combined. Take a teaspoon size amount of the coconut mixture and roll in the palm of your hand. Place coconut ball on parchment paper. Do the same with the rest of the coconut. Place in the freezer for 30 minutes.
Melt chocolate in a double boiler. Remove coconut balls from freezer and immediately dip. Place bake onto parchment line baking sheet. Store in the refrigerator until ready to serve.