Chocolate coconut snowballs

1. Place the oats and 1 C. of shredded coconut in a large bowl & set aside. Reserve the remaining coconut for step 3.

2. Combine the butter, sugar, milk, cocoa powder and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes up to 2 - 3 days.

3. Meanwhile, pulse the remaining coconut in a food processor to break it down. It's easier to coat the balls when the coconut shreds are smaller. Place coconut in a shallow bowl.

4. Line two baking sheets with parchment paper or silicone baking mats. Make sure there is enough room to refrigerate.

5. Roll into 1 TBSP balls. The mixture may get a little sticky as you work, but just form it into a ball as best you can. Roll each ball in the coconut and place on the baking sheets. Refrigerate for at least 30 minutes to allow them to "set".

6. Snowballs will stay fresh covered at room temperature for 3 days, or keep in the fridge for up to a week (if they last that long)!