Category: Desserts | Yield: 24-30 Balls | Difficulty: Easy
2 cups of chocolate chips2 1/4 cups shredded unsweetened coconut, divided
2 cups brown rice crispy cereal
1. Line a baking sheet with aluminum foil and set aside.2. Place the chocolate chips in a large microwave-safe bowl, and heat themon high for one minute at a time, stirring in between to preventoverheating. Or preferably, use a double boiler to melt the chocolate.3. Once the chips are melted and smooth, stir in two cups of the coconut andrice cereal, stirring until all the pieces are well-coated.4. Use a small cookie scoop or teaspoon to form the mixture into smallballs, pressing them between your palms to ensure that the balls are packedtightly and well-formed.5. While the chocolate is still wet, sprinkle the tops with the remaining1/4cup of shredded coconut.6. Refrigerate the balls until the chocolate has set, about 20 minutes.Store the balls in an airtight container in the refrigerator for up to aweek.