Step 1

Line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, add the coconut and powdered sugar and mix together thoroughly.

Step 3

Next, add the sweetened condensed milk and 2 teaspoons of the melted coconut oil and stir to combine well.

Step 4

Using a cookie scoop or spoon, scoop 1 tablespoon sized portions and gently roll them into smooth balls and place them on the prepared baking sheet .

Step 5

Once all the coconut balls are rolled, place the cookie sheet in the freezer for 30 minutes to allow them to set.

Step 6

In a microwave safe bowl, add the chocolate chips, chocolate bark, and the remaining 2 teaspoons coconut oil and microwave for 30 seconds. Stir and repeat for another 30 seconds, remove and stir again. Repeat one more 30-second interval then remove and stir until chocolate is completely melted. Be very careful not to overheat the chocolate or it will seize and be unusable.

Step 7

Dip each coconut truffle into the melted chocolate with a fork. Hold it over the bowl and allow any excess chocolate to drip back into the bowl.

Step 8

Place the truffle back on lined baking sheet and continue dipping the remaining truffles.

Step 9

Place the sheet back into the refrigerator and allow them to chill for at least 15 minutes until the chocolate has set completely.