It’s Secret Recipe Club time.
I have been up to sooooo much this past month and baking/cooking has taken a backseat in my life.
Really, my blog should be about how to discretely get your friend to fake an emergency via phone call during the worst blind date of your life, put on makeup without a mirror, and get that “i woke up like this” look without actually waking up like that.
I just started a new job that I am extremely excited about last week and I also passed my real estate license exam.
Busy really isn’t the word for it.
Good news is that I am finally learning to balance everything in my life. 🙂 Lucky you…more recipes and chit chat from yours truly.
I really enjoyed reading about Tara’s many cultural influences that have played a role in dishes she creates.
Tara was born in Japan, lived in Germany, and her husband is Filipino. Check out her amazing recipe index and you can rest assured you will find recipes from all over the country.
Tara and I are also the same age and both enjoy pastries! Win win!
If you didn’t know I have an extremely large sweet tooth and duh…I made something sweet.
But also a little something salty.
Balance people, balance.
Enter Tara’s Salted Dark Chocolate Coconut Balls.
This is the easiest little treat to make plus it tastes like a mounds bar with a hint of a salty side.
Plus coconut soooooooo
duh coconut = total summer island breeze, take me to the beach, dip my toes in the water feeling.
I know you can understand my vibe on that one.
I need a vacation.
Who is coming with me?
- 4 cups unsweetened, shredded coconut
- 14 ounces of sweetened condensed milk
- 12 oz. dark chocolate, finely chopped
- flaky sea salt, for topping
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the coconut and condensed milk until the mixture comes together.
- Roll the mixture into 1-inch balls and arrange on the prepared baking sheet.
- Place the balls in the freezer for 20 minutes to set.
- In a small mixing bowl, melt the chocolate in the microwave, stirring occasionally between 30 second intervals.
- Dip each coconut ball into the melted chocolate and place back on the baking sheet.
- Freeze until the chocolate balls are set.
- Top each ball with a pinch of sea salt.