Add the desiccated coconut to a large bowl and then pour in the condensed milk. Mix the ingredients with a spatula until they form a dough-like mixture. The mixture should be soft and pliable, not crumbly at all.
Shape it into 1-inch balls and place them on a plate. Set aside.
For Coating
Melt chocolate in the microwave for 30 sec then 15 sec and then 10 seconds and stir in between. Keep the chocolate temperature below 86 F for milk chocolate (and 90F if using dark chocolate.) Do not rush the process to keep the chocolate coating in its temper.
To coat drop each ball in chocolate and lift it with a fork. Gently wipe the fork against the edge of the bowl to remove any excess chocolate.
Keep each chocolate-coated ball on the tray lined with butter paper.
Use any sprinkle or just sprinkle shredded coconut to finish. Serve.
Video
Notes
You can also melt chocolate in a double boiler. Make sure the simmer is gentle. Do not cover and the steam shouldn't enter the bowl of chocolate as water can seize chocolate, making it impossible to coat.
To Store: I like to store these in an airtight container at room temperature if serving within 24 hours. Otherwise, they keep well in the refrigerator for 2 weeks or even more.
Since this recipe uses so few ingredients, the quality of each one truly matters. For the best results, choose good-quality chocolate and desiccated coconut.
For even-sized results, you can use a small cookie scoop or weigh the balls using a kitchen scale.