Coconut Bon Bons #2

Steps

1. Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined. It’s easier to mix using your hands.
2. Roll mixture into balls and place on a wax paper or parchment paper-lined cookie sheet. Refrigerate or place in a freezer for a few minutes until the balls are firm.
3.  Fill a narrow but deep microwave safe coffee mug about 2/3 full of chocolate wafers or broken-up baking bar. Microwave for 30 seconds, stir with a spoon, and microwave for an additional 20 seconds. Stir again. If the chocolate isn’t all the way melted, microwave in 10 second increments until it’s smooth and melted.
4. Insert a toothpick into the top center of each ball and dip it into the chocolate. Hold the ball over the chocolate to let any excess chocolate drip off and transfer to a wax paper or parchment lined cookie sheet. Remove toothpick and using a teaspoon, dab a tiny bit of chocolate onto the top of each ball to cover the toothpick hole.
5. Allow balls to set for several hours to completely set. Once the chocolate is set, use a sharp knife to trim any excess chocolate from around the bottoms.
6. Store in an airtight container. Refrigerate if not consuming within a few days to preserve the freshness longer.