Bounty Balls
Bounty Balls
Ingredients
- 250 grams desiccated coconut
- 200 ml sweetened condensed milk
- 250 grams chocolate, for coating
Instructions
- 1
In a large mixing bowl, combine the desiccated coconut and sweetened condensed milk. Mix thoroughly with a spatula or spoon until all the coconut is evenly moistened and the mixture forms a thick, sticky dough-like consistency.
⏱️ 5 min
- 2
Take small portions of the coconut mixture and roll them into uniform balls or small oblong shapes, resembling mini Bounty bars. Place the formed coconut balls on a baking sheet lined with parchment paper.
⏱️ 10 min
- 3
Once all the mixture is used, transfer the baking sheet to the refrigerator for at least 15-30 minutes to allow the coconut balls to firm up. This will make them easier to coat with chocolate.
⏱️ 30 min
- 4
Break the chocolate for coating into small pieces. Melt the chocolate using a double boiler method (placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water) or in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted.
⏱️ 5 min
- 5
Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, dip each coconut ball into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate. Return the chocolate-coated coconut balls to the parchment-lined baking sheet.
⏱️ 5 min
- 6
Place the chocolate-coated Bounty Balls back into the refrigerator for at least another 30 minutes, or until the chocolate coating is firm and set. Once chilled, the homemade Bounty Balls are ready to be served. Store any leftovers in an airtight container in the refrigerator.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Bounty Balls
- 250 grams desiccated coconut
- 200 ml sweetened condensed milk
- 250 grams chocolate, for coating
Instructions
- 1
In a large mixing bowl, combine the desiccated coconut and sweetened condensed milk. Mix thoroughly with a spatula or spoon until all the coconut is evenly moistened and the mixture forms a thick, sticky dough-like consistency.
⏱️ 5 min - 2
Take small portions of the coconut mixture and roll them into uniform balls or small oblong shapes, resembling mini Bounty bars. Place the formed coconut balls on a baking sheet lined with parchment paper.
⏱️ 10 min - 3
Once all the mixture is used, transfer the baking sheet to the refrigerator for at least 15-30 minutes to allow the coconut balls to firm up. This will make them easier to coat with chocolate.
⏱️ 30 min - 4
Break the chocolate for coating into small pieces. Melt the chocolate using a double boiler method (placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water) or in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted.
⏱️ 5 min - 5
Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, dip each coconut ball into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate. Return the chocolate-coated coconut balls to the parchment-lined baking sheet.
⏱️ 5 min - 6
Place the chocolate-coated Bounty Balls back into the refrigerator for at least another 30 minutes, or until the chocolate coating is firm and set. Once chilled, the homemade Bounty Balls are ready to be served. Store any leftovers in an airtight container in the refrigerator.
⏱️ 30 min