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Pour your desiccated coconut into a bowl and mix with the condensed milk until it forms a thick mixture.
Form balls using 1-2 Tbsps of the mixture.
Put the balls on a lined baking sheet and leave in the fridge to solidify for 15-30 minutes.
While the coconut is cooling, melt the chocolate.
Dip the coconut truffles into the chocolate using a spoon, pitchfork, or fork.
Let harden at room temperature, then transfer into the fridge to cool completely.