Servings: 30

2 cups (4 oz) unsweetened coconut 2 cups (4 oz) unsweetened coconut
1/2 cup sweetened condensed milk ½ cup sweetened condensed milk
5 Tbsp (1/3 cup) coconut oil (solid form, not melted) 5 Tbsp (⅓ cup) coconut oil (solid form, not melted)
1 tsp vanilla extract 1 tsp vanilla extract
1/2 cup Red and Green M&M’s, plus more to decorate ½ cup Red and Green M&M’s, plus more to decorate
 
For the Coating & Topping: subheading: For the Coating & Topping:
1 cup semisweet chocolate chips 1 cup semisweet chocolate chips
1 Tbsp coconut oil 1 Tbsp coconut oil
1/2 cup melted white chocolate chips ½ cup melted white chocolate chips

Coconut Truffles Ingredients: subheading: Coconut Truffles Ingredients:
1. Pulse coconut in food processor or blender until it is the consistency of bread crumbs then transfer to a bowl.
2. Add ½ cup condensed milk, 5 Tbsp coconut oil and 1 tsp vanilla. Stir until well combined then fold in ½ cup M&M's just until incorporated. Refrigerate mixture 15 min.
3. Use a small cookie scoop to evenly portion balls and place onto a parchment lined baking sheet. Roll balls between your hands to smooth the surface of the balls then refrigerate 15 minutes.
4. In a small microwave-safe bowl, combine 1 cup milk chocolate chips and 1 Tbsp coconut oil, heating in 15 second increments and stirring each time until chocolate melts (usually 45 to 60 seconds total in the microwave)
5. Dip each ball in melted chocolate, allowing excess chocolate to drip back into bowl. Transfer balls to parchment lined baking sheet and refrigerate until firm. Drizzle each with melted white chocolate and top with M&M's right away before white chocolate sets.