Chef Belinda Bigold
High Tea Bakery
These are sweet rich bites of our favourite tropical flavour.
2 cups icing sugar
3 cups desiccated coconut, plus extra for rolling
2/3 cup coconut oil, melted
1/3 cup + 4 tsp sweetened condensed milk
1/4 tsp coconut extract
1. Sift icing sugar into a large bowl and stir in coconut. Add melted coconut oil, condensed milk and coconut extract and mix well with a wooden spoon to fully combine.
2. Form into 1 to 1 1/2” balls and roll in extra desiccated coconut.
Yield 35 1 1/2″ balls