Toasted Coconut Balls

Products Used

Ingredients

Divide coconut in half. Working in batches add half coconut into a large nonstick skillet. Heat over medium-low heat until golden and toasted, stirring frequently. Once coconut is toasted, transfer it to a large baking sheet to cool. Repeat with remaining coconut.
When coconut is cooled, reserve 1/3 cup of coconut and place in a small bowl for rolling. Set aside.
In a large bowl combine remaining coconut, sweetened condensed milk, and brown sugar. Stir to combine evenly.
Using a small cookie scoop (1 tablespoon) sized cookie scoop, portion out mixture and form into a tight ball. Roll coconut ball in reserved toasted coconut and set on a parchment lined sheet to set. Repeat with remaining mixture.
Allow balls to set up at room temperature for an hour and then transfer to an airtight container to store.

Imperial Sugar Insight

Store airtight for up to a week at room temperature or up to 2 weeks in refrigerator. Freeze airtight for up to 2 months. Thaw at room temperature.

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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