No-Bake Coconut Cream Balls

1. Using a fork or toothpick, dip each coconut ball into the melted chocolate, ensuring it is fully coated.
2. Let the excess chocolate drip off before placing the coated ball back onto the parchment-lined sheet.
3. If desired, sprinkle extra shredded coconut or drizzle with white chocolate while the chocolate coating is still wet.

5. Set and Serve

1. Allow the chocolate coating to set completely at room temperature, or refrigerate for quicker results.
2. Once set, transfer the coconut cream balls to an airtight container.
3. Store in the refrigerator for up to 1 week.

Tips for Variation

Add ¼ cup (40g) of finely chopped nuts or mini chocolate chips to the coconut mixture for extra texture.
Use dark chocolat