½ cup unsweetened desiccated (fine dried flakes) coconut (38 g)
Instructions
Put the butter, sugar, cocoa powder, and milk into a small saucepan and heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the espresso powder, vanilla, and salt.
Put the crumbs into a medium bowl and pour the warm liquid mixture over them; mix well until crumbs are evenly moistened. Line a small sheet pan with parchment paper and spread the mixture out on it in an even, thin layer. Refrigerate for 1 to 2 hours.
Scoop level tablespoon-sized portions and roll them into balls. Toss them in the coconut, rolling firmly with your hands to adhere the coconut. Refrigerate for at least 30 minutes before serving and up to 1 week.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/01/chocolate-snowballs.html