1. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. Spread coconut on 1 prepared pan; bake 5 minutes or until lightly browned and toasted. Cool completely.
2. In large bowl, stir sugar, coconut milk, 1 tablespoon oil, condensed milk, ½ teaspoon matcha powder and coconut; roll into 1¼-inch balls and place on second prepared pan. Freeze 1 hour. Makes about 12 balls.
3. In small saucepan, cook and stir chocolate chips and remaining 1 tablespoon oil over medium-low heat 2 minutes or until chocolate melts.
4. Using fork, dip balls into chocolate mixture to completely cover, allowing excess to drip off; place on same pan and immediately sprinkle with remaining ¼ teaspoon matcha powder; refrigerate 10 minutes or until chocolate hardens.
- 13 g Fat
- 10 g Saturated Fat
- 3 mg Cholesterol
- 16 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 10 g Added Sugars
- 2 g Protein
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Nutritional Information
- 13 g Fat
- 10 g Saturated Fat
- 3 mg Cholesterol
- 16 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 10 g Added Sugars
- 2 g Protein
Directions
1. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. Spread coconut on 1 prepared pan; bake 5 minutes or until lightly browned and toasted. Cool completely.
2. In large bowl, stir sugar, coconut milk, 1 tablespoon oil, condensed milk, ½ teaspoon matcha powder and coconut; roll into 1¼-inch balls and place on second prepared pan. Freeze 1 hour. Makes about 12 balls.
3. In small saucepan, cook and stir chocolate chips and remaining 1 tablespoon oil over medium-low heat 2 minutes or until chocolate melts.
4. Using fork, dip balls into chocolate mixture to completely cover, allowing excess to drip off; place on same pan and immediately sprinkle with remaining ¼ teaspoon matcha powder; refrigerate 10 minutes or until chocolate hardens.