Ingredients:
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut
Directions:
Melt the chocolate chips in a small saucepan over low heat, stirring regularly, until smooth. Take the pan off the heat and whisk in the sweetened condensed milk.
Combine the graham cracker crumbs and coconut in a large mixing basin. Stir in the chocolate mixture gradually until fully mixed.
Refrigerate for at least 30 minutes, or until the mixture is stiff enough to shape into balls.
Roll the mixture into 1-inch balls with your hands. Roll each ball in the coconut to coat evenly.
Refrigerate the Snowballs for at least 30 minutes, or until hard, on a baking sheet lined with parchment paper.
Refrigerate the Snowballs in an airtight container for up to 1 week.
Tips:
Dark chocolate chips make richer Snowballs.
Add a handful of chopped almonds to the coconut mixture to make it crunchier.
Drizzle the Snowballs with melted white chocolate or sprinkle with colorful sanding sugar to finish.
Enjoy!