2 cups (160g) sweetened shredded coconut, plus 1 cup for rolling
Instructions
Melt Chocolate: Combine chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth (about 1-2 minutes total).
Mix Base: Stir in sweetened condensed milk and vanilla extract until well combined and glossy.
Add Dry Ingredients: Fold in graham cracker crumbs and 2 cups of shredded coconut. Mix until no dry spots remain.
Chill Mixture: Cover and refrigerate for 15-20 minutes until firm enough to handle.
Shape Balls: Use a tablespoon or small cookie scoop to portion mixture. Roll between palms to form 1-inch balls.
Coat: Roll each ball in remaining coconut, pressing gently to coat completely.
Final Chill: Place on parchment-lined baking sheet. Refrigerate 30 minutes until firm.
Store: Keep refrigerated in airtight container for up to 2 weeks, or freeze for up to 3 months.