- 1 1/2 cups coconut flakes
- 1/4 cup sweetened condensed milk
- 1 1/2 cups dark or semi sweet chocolate chips*
- 3 tablespoons sliced almonds
Adapted from yestoyum.com
In a medium bowl, mix together coconut and sweetened condensed milk. Form into balls (gum ball size) and place on a small tray or plate covered in wax paper. Put in the freezer for 15 minutes to firm them up.
Meanwhile, melt chocolate in a double boiler, or in a microwave using 30 second intervals.
Remove truffles from freezer and carefully dip half into the melted chocolate, covering completely. I used a spoon and a fork to make sure there was an even coating of chocolate. Place on waxed paper and immediately sprinkle almonds over the top. Repeat with the remaining five truffles. Dip the remaining half in the chocolate. I found that the easiest and neatest way to do this was to take a small spoonful of chocolate and carefully spread it over the top half of each truffle. Again, sprinkle immediately with almond slices.
Place truffles in the fridge until chocolate is set up and enjoy. Truffles can be kept in an airtight container either in the refrigerator or at room temperature. I prefer keeping mine in the refrigerator.