This recipe follows a simple process that doesn’t require any special equipment or advanced skills.

Start by whipping the mascarpone together with powdered sugar until light and creamy. Once smooth, the vanilla sugar and shredded coconut are mixed in, creating a thick, easy-to-shape coconut mixture. With slightly wet hands, the mixture is rolled into small balls and placed onto a tray lined with parchment paper.

To help them hold their shape, the coconut balls are chilled in the freezer for one to two hours. This step makes the chocolate coating process much easier later on.

While the balls are chilling, the dark chocolate is gently melted over a water bath until smooth and glossy. Each chilled coconut ball is then dipped into the melted chocolate using a skewer, ensuring an even coating. Once coated, the balls are set aside to allow the chocolate to firm up.

After that, they’re ready to enjoy — or store for later.