- 4 C organic shredded coconut (I used a finely shredded kind that's really between shreds and flour)
- 1 can sweetened, condensed milk
- 12 oz dark chocolate, chopped
- salt (I used a vanilla salt that I had gotten from Susan, The Girl in the Little Red Kitchen)
In a large bowl, stir together coconut and condensed milk; it will form a thick, sticky paste. Roll mixture into 1" balls - you should get about 3 dozen balls from this quantity. Place coconut balls on a parchment-lined baking sheet. Put the tray in the freezer form, at least, 30 minutes.
Let chocolate set, on the counter or in the fridge. Devour immediately...or store in an air-tight container.