Instructions
1. Prepare
Line a baking sheet or large plate with parchment paper to prevent sticking. In a shallow bowl, place the confectioners’ sugar for the final coating. In a separate shallow bowl, set aside 1 cup of the shredded coconutāthis will be used as the first layer of coating. Make sure both bowls are wide enough to allow easy rolling.
2. Mix the Dough
In a medium mixing bowl, combine the remaining 2 cups of shredded coconut with the sweetened condensed milk, vanilla extract, and sea salt. Stir vigorously using a sturdy spoon or silicone spatula until the mixture becomes dense and cohesive. The dough should be sticky but moldable, and it should easily hold its shape when pressed together. If it feels too wet, let it sit for a few minutes to allow the coconut to absorb some moisture.
3. Shape
Using a tablespoon measure or small cookie scoop, portion out the dough. Roll each portion firmly between your palms to create compact 1-inch balls. Applying gentle but steady pressure while rolling helps the dough bind and smooth out the surface.
