Ingredients
3cupsold-fashioned rolled oats
3cupssweetened coconut,shredded, divided
½cupunsalted butter,(1 stick)
1cupgranulated sugar
½cupmilk
6tbspcocoa powder,unsweetened natural or dutch-process
⅛tspsalt
1tsppure vanilla extract
Preparation
Place the oats and 1 cup of shredded coconut in a large bowl. Set aside.
Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking.
Remove butter mixture from heat, stir in the vanilla extract, then pour over the oats-coconut mixture. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2 to 3 days.
Meanwhile, pulse the remaining coconut in a food processor to break it down.
Line 2 baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
Using a 1-tablespoon cookie scoop (or simply a spoon), roll into 1 tablespoon balls. The mixture may get a little sticky but just form it into a ball.
Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30 to 60 minutes to “set.”
Serve and enjoy.
