Moroccan Coconut Truffles

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READY IN: 4hrs 20mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups dried coconut flakes, (natural, no sugar added, be sure to get medium size flakes, not the coarse or fine flakes).
  • 12 -16
    roasted almonds, (depending on how many truffles you make). you can also use walnuts or hazelnuts.
  • 1
    cup coconut flakes, for coating
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DIRECTIONS

  • Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
  • With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
  • Gently roll in a bowl of coconut to coat.
  • Place in the refrigerator for at least 4 hours. These are served cold.
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