My coconut truffles 

Ingredients (approximately 30 truffles)

• 7 oz sweetened condensed milk
• 1 cup powdered sugar
• 1 tablespoon vanilla
• pinch of salt
• 2 1/2 cups unsweetened flaked coconut
• 1 pound white chocolate bark, melted
• finely chopped nuts (I used walnuts)  to decorate, if desired

Instructions

• In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  Freeze mixture for 30 minutes.
• Form coconut mixture into 1-inch balls (I use a small  scoop), place on a parchment lined pan, then freeze for an additional 15 minutes.
• Line another baking sheet with parchment paper, then dip each ball in melted chocolate, and place on the parchment paper. Decorate with finely chopped almonds, if desired.
• Note: The coconut balls can be made ahead of time and stored in the freezer.