Coconut Clusters

• 2-1/3 cups Shredded Unsweetened Coconut
• 1/4 cups Coconut Oil
• 1/4 cups Unsweetened Coconut Milk, From A Carton Not A Can
• 1/4 cups Powdered Sugar
• 1-1/4 cup Dark Dipping Chocoltae

1. Line a half baking sheet or plate with parchment paper; set aside.
2. In a bowl, add coconut, coconut oil, coconut milk and powdered sugar. Mix until thoroughly combined.
3. Take a teaspoon size amount of the coconut mixture and roll in the palm of your hand. Place coconut ball on the sheet of parchment paper. Do the same with the rest of the coconut mixture. Place tray in the freezer for 30 minutes.
4. Melt chocolate in the top of a double boiler (with boiling water in the bottom). Remove coconut balls from freezer and immediately dip them into the melted chocolate. Place them back onto the parchment lined baking sheet. Store in an airtight container in the refrigerator until ready to serve.

unsweetened coconut, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/coconut-clusters/ (may not work)