Begin by placing the shredded coconut and sweetened condensed milk into a generous mixing bowl. Stir patiently until everything comes together into a thick, sticky mixture.

Using a teaspoon, shape the mixture into rounded portions, slightly heaped, and arrange them neatly on a lined baking tray.

Set the tray in the freezer for about 30 minutes. This resting time is essential to firm the mixture so it holds its shape during coating.

While the coconut centres are chilling, place the dark chocolate into a microwave safe bowl. Melt gently at half power, heating in short 30 second intervals and stirring well between each, until smooth and glossy. Always use a dry metal spoon.

To coat, use two small spoons to roll each coconut ball through the melted chocolate, ensuring it is fully covered. Let any excess chocolate drip away before returning the ball to the tray.

If you wish, finish with a light drizzle of extra melted chocolate. For a classic bakery touch, I often add a little white chocolate on top for contrast.

Repeat until all the balls are coated. Store in an airtight container in the refrigerator, where they will keep well for up to five days.

Place the coconut and sweetened condensed milk into the Thermomix bowl. Mix on Reverse at Speed 4 until the mixture is evenly combined.

Shape the mixture into heaped teaspoon sized balls and place them on a baking tray. Transfer the tray to the freezer for 30 minutes to set firmly.

Clean and thoroughly dry the Thermomix bowl. Add the chocolate melts and heat for 3 minutes at 50 degrees on Speed 2, or until completely melted and smooth.

Using two small spoons, coat each chilled coconut ball in the melted chocolate, allowing the excess to fall away.

Return the coated balls to the tray and drizzle with additional chocolate if desired. A fine touch of white chocolate adds both beauty and balance.

Repeat with the remaining mixture. Store refrigerated in an airtight container for up to five days.