Moroccan Coconut Truffles

Moroccan Coconut Truffles
Author: Marwan A
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Servings: 2
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  • 2 cups and 1/2natural dried flakes of coconut medium shredded
  • 14 oz can of sweetened condensed milk
  • 1 cup roasted almonds/hazelnuts/walnuts
  1. Mix the sweetened condensed milk and shredded coconut flakes together.
  2. If mixture is still in liquid form, add more coconut flakes in it.
  3. Rest the mixture for 15 minutes so that coconut flakes absorb the condensed milk. Take some of the coconut mixture and make a ball.
  4. Insert almond inside the ball and seal it completely. Roll this coconut ball in coconut flakes.
  5. Do the same with the remaining mixture. Put these coconut truffles in the refrigerator for about 4 hours.
  6. Serve cold.
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