Ingredients:

  • 2 cups (198g) sweetened shredded coconut
  • 1/2 cup (155g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) white chocolate melting wafers
  • 1 drop (0.5ml) pink gel food coloring

Instructions:

  1. Combine the base. In your large bowl, mix 2 cups (198g) of sweetened shredded coconut, 1/2 cup (155g) of sweetened condensed milk, and 1 tsp (5ml) of vanilla extract. Stir with your spatula until the mixture is fully saturated and forms a tacky, cohesive dough.
  2. Shape the tails. Scoop about 1 tablespoon of the mixture. Roll it between your palms to create smooth, round spheres. Note: Wet your palms slightly if the dough sticks to your skin.
  3. Arrange and set. Place the balls on your parchment lined baking sheet. Refrigerate for 30 minutes until the balls feel firm to the touch.
  4. Melt the shell. Put 4 oz (115g) of white chocolate melting wafers in your bowl. Heat in 30 second bursts, stirring in between, until the chocolate is glossy and smooth.
  5. Add the color. If you want that cute pink accent, take a small scoop of the melted chocolate into a separate cup and stir in 1 drop (0.5ml) of pink gel food coloring.
  6. The first dip. Take a chilled coconut ball and dip the bottom half into the pink chocolate.
  7. The second dip. Dip the top half into the white chocolate.
  8. The snowy finish. Immediately roll the wet chocolate tails in 1/2 cup (50g) of desiccated coconut.
  9. Final set. Let them sit at room temperature for 10 minutes until the shell is hard and doesn't smudge.