Cocoa Coconut Balls
Ingredients:
- ½ cup unsalted butter
- ½ cup milk
- ½ teaspoon vanilla extract
- pinch of fine salt
- 6 tablespoons unsweetened cocoa powder
- ½ tablespoon ground espresso
- 1½ cups granulated sugar
- 1 cup shredded toasted coconut plus extra for topping
- 3 cups old-fashioned oats
Instructions:
- Melt butter in a large saucepan over low heat. Stir in milk, vanilla extract, salt, cocoa powder, espresso and sugar. Bring mixture to a boil, stirring frequently.
- Remove saucepan from heat and immediately stir in coconut and oats.
- Set aside until cool enough to handle, about an hour. To help cool more quickly, place saucepan in the fridge for 20 to 30 minutes.
- Form 1" clusters or balls and top with extra coconut. *If clusters or balls spread, you can easily mold the mixture after refrigerating.
- Refrigerate balls for one hour prior to serving. Store in an airtight container at room temperature for up to one week.