No Bake Coconut Cream Balls

Instructions

1. Mix ingredients
   • In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt.
   • Mix until the coconut is fully coated and a sticky dough forms.
2. Form balls
   • Using your hands or a small cookie scoop, shape the mixture into small balls (about 1 inch / 2.5 cm diameter).
3. Optional coating
   • Roll the balls in extra shredded coconut, cocoa powder, or dip in melted chocolate for extra indulgence.
4. Chill
   • Place the coconut balls on a baking sheet lined with parchment paper.
   • Refrigerate for at least 1 hour to firm up.
5. Serve
   • Keep chilled until serving. They stay fresh for about a week in the fridge.

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💡 Tips:

• For a tropical twist, add finely chopped dried pineapple or mango.
• You can make mini versions for bite-sized treats.
• For a vegan version, use coconut condensed milk or maple syrup instead of sweetened condensed milk.

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If you want, I can also give you a super creamy version with a hidden surprise inside, like a chocolate center — makes them extra irresistible!

Do you want me to do that?