In a large mixing bowl, add your shredded coconut and condensed milk. Mix until thick and sticky.

Roll the mixture into 1-inch balls using your palms and place them on a lined baking sheet.

Refrigerate the formed balls for 15-30 minutes to firm up.

Melt the dark chocolate in a microwave-safe bowl, stirring until smooth.

Dip each chilled coconut ball into the melted chocolate, making sure they are fully coated.

Let the chocolate-coated balls sit at room temperature until the chocolate hardens slightly.

Store any leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.