Ingredients
- 10 ounces semisweet chocolate, chopped
- 1/2 cup whipping cream
- 1/4 cup butter, cut up
- 2 cups shredded coconut
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microwave, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
2. After melting chocolate mixture, stir 1 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
Best after refridgerated a few hours or overnight but frankly, they are amazeballs any time!
