Ingredients
Scale
- 1 can sweetened condensed milk (14 ounces)
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 cups shredded sweetened coconut
- 1 1/2 cups chopped pecans or walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 16 to 20 ounces chocolate for dipping (dark, semisweet, or milk)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)
Instructions
- Beat the butter and sweetened condensed milk together until silky and combined.
- Stir in vanilla and salt.
- Add powdered sugar in two or three batches, mixing until a thick, sticky dough forms.
- Fold in coconut and pecans until evenly distributed.
- Chill the mixture for 45 to 60 minutes so it firms up for scooping.
- Use a small cookie scoop to portion the dough, roll into smooth balls, and place on a parchment-lined baking sheet.
- Freeze the balls for 15 to 25 minutes to help them hold their shape during dipping.
- Melt chocolate gently in the microwave or using a double boiler. Stir in coconut oil if desired.
- Dip each chilled ball in the chocolate with a fork, tap off excess, and place back on the parchment.
- Let the candies set at room temperature or chill briefly to speed things up.
Notes
Chilling is key for dipping success. These candies can be made ahead and frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 14g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: candy, holiday treat, no-bake, chocolate dipped, coconut pecan