Step-by-Step Instructions
1. Create the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Use a spatula to fold the ingredients together until every shred of coconut is moistened. The mixture should be tacky and hold its shape when pressed.
2. Shape and Chill
Line a baking sheet with parchment paper. Scoop about a tablespoon of the coconut mixture and roll it into a ball (or a small rectangle if you want the classic bar shape). Press one whole almond firmly into the top of each mound.
Pro Tip: Wet your hands slightly with water before rolling to prevent the coconut from sticking to your fingers.
Place the tray in the freezer for 20–30 minutes. Chilling is vital; if the coconut is room temperature, it will fall apart when you hit it with the warm chocolate.
3. The Chocolate Dip
While the bites are chilling, melt your chocolate and coconut oil together. You can do this in 30-second bursts in the microwave or using a double boiler. Stir until the mixture is glossy and completely smooth.
4. The Enrobing Process
Remove the coconut mounds from the freezer. Using a fork, dip each bite into the melted chocolate, ensuring it’s fully coated. Lift it out, let the excess chocolate drip off, and place it back onto the parchment paper.
5. The Final Set
Let the bites sit at room temperature until the chocolate sets, or pop them back into the fridge for 10 minutes if you’re in a hurry. Store them in an airtight container in the refrigerator to keep the coconut centers moist and chewy.
