Add 1 ½ cups of store-bought shredded coconut to a bowl, also add 1 cup of condensed milk and mix everything together until it´s well mixed, cover the bowl with seran wrap and add it to the freezer for 30 minutes

After 30 minutes take the mixture out of the freezer, grab a spoonful of the mixture and with your hands form it into a ball, about ½ the size of a golf ball and add it to a plate with some parchment paper, continue to do this until all the mixture is done, you should end up with about 12-13 balls, add the plate into the freezer

Heat a small sauce pan with a medium-high heat and add 2 cups of water

Add about 5 ounces of dark chocolate (break it into pieces) into a bowl that is large enough to sit on top of the sauce pan, also add 2 tablespoons of milk and ½ a teaspoon of vanilla extract to the bowl

Once the water begins to boil, add the bowl on top of the sauce pan and start mixing the chocolate, cook for about 3 minutes, continue to mix the entire time, then remove the bowl from the heat and continue to mix until smooth

After letting the chocolate cool off for about 5 minutes, coat half of the coconut truffles in the chocolate, make sure you coat them well, then add them back into the plate and sprinkle with some shredded coconut

Coat the rest of the non-chocolate truffles with shredded coconut (I just added shredded coconut into a bowl to make it easier to coat them), add them back to the plate and add the plate to the freezer for 30 minutes

The truffles are now ready to be served, if you want to serve them at a later time, just add them to the fridge, they will hold up for up to 1 week