Coconut Macadamia Bites

Servings: 10

Pairs With
Santa Margherita Prosecco Superiore DOCG


  • 3 cups shredded coconut

  • 1 jar sweetened condensed milk

  • ½ tsp. sea salt

  • ½ c. macadamia nuts, chopped

  • ⅓ c. dark chocolate chips


  1. In a non-stick skillet over medium heat, cook the coconut and macadamia nuts for 5 minutes, or until the coconut is toasted. Add the sweetened condensed milk and salt to the pan and cook until the mixture forms into a loose ball (5-10 mins).
  2. Roll heaping tablespoons of the mixture into balls and place on a baking sheet.
  3. In a small microwave safe bowl, melt the chocolate in 15 second increments, stirring each time. Once the chocolate is smooth, drizzle the top of each coconut bite with a teaspoon of chocolate.
  4. Cool and serve. Can be made a few days ahead and stored in a covered box.

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