Copycat Fannie May Trinidads

1. 1

   Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.

2. 2

   In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.

3. 3

   Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.

4. 4

   Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.

5. 5

   Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

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