Ingredients
3/4 cups Creamy Peanut Butter
1 can (14oz) Can Sweetened Condensed Milk
1 teaspoon Sea Salt (or Kosher Salt)
1 bag (14oz Bag) Shredded Sweetened Coconut
6 cups Chocolate Chips
Method
Sources
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Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in a medium-sized microwave safe bowl microwave the peanut butter for 30 seconds to a minute. this will make the peanut butter more easily mixable. mix the peanut butter with the sweetened condensed milk and salt. add the coconut. mix until the mixture is thoroughly combined. this is easier with a mixer, but can be done by hand. roll the dough into 1 inch balls and place the balls on 2 waxed paper lined baking sheets. place in the freezer for 10 to 15 minutes. melt chocolate chips the top of a double boiler or in the microwave. if you heat them in the microwave, heat for 60 seconds to start. then stir and heat for additional 30 second increments if needed. dip the frozen balls in the chocolate so they are completely covered and place back on the waxed paper lined baking sheets. refrigerate until ready to serve, at least 15 minutes. if desired drizzle with melted carmel, peanut butter chips or chocolate chips.