Instructions:

Begin by lining a baking sheet with parchment paper to prevent the coconut balls from sticking. This will also make it easier to transfer them to the refrigerator later.

In a large mixing bowl, combine the unsweetened flake coconut and sweetened condensed milk. Stir until the coconut is evenly coated and the mixture holds together well.

If desired, add whole almonds to the mixture for added flavor and crunch. Mix until evenly distributed.

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the formed balls onto the prepared baking sheet.

If you choose to coat the coconut balls in chocolate, melt the dark chocolate and coconut oil together in a microwave-safe bowl, stirring in increments until smooth.

Once the chocolate is melted, dip each coconut ball into the chocolate, allowing any excess to drip off before returning it to the baking sheet.

If you like, roll the coated balls in extra coconut for added texture before refrigerating.

Chill the coconut balls in the refrigerator for at least 30 minutes, or until set. Store any leftovers in an airtight container in the refrigerator.

Extra Tips:

For a twist on this recipe, feel free to experiment with different ingredients and flavors. You can substitute sweetened condensed milk with coconut milk for a dairy-free option or use almond flour and maple syrup for a healthier alternative.

Adjust the consistency of the mixture by adding more coconut oil or milk if necessary. Don't hesitate to get creative with toppings, such as using melted white chocolate or drizzling a bit of caramel on top. Enjoy your deliciously sweet coconut balls!