Ingredients:

  • 1 can (300ml) sweetened condensed milk
  • 0.5 cup (115g) unsalted butter, softened
  • 1.5 cups (150g) graham cracker crumbs
  • 1.5 cups (135g) quick rolled oats
  • 1 cup (170g) dark chocolate chips (60% cacao)
  • 1 cup (100g) unsweetened desiccated coconut
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch sea salt
  • 0.5 cup (50g) extra graham cracker crumbs for coating

Instructions:

  1. In a large mixing bowl, combine the softened unsalted butter and sweetened condensed milk. Use a spatula to cream them together until the mixture is uniform and looks like a pale, thick syrup.
  2. Stir in the vanilla extract and sea salt until the fragrance is evenly distributed.
  3. Fold in the rolled oats, shredded coconut, and dark chocolate chips. Once coated in the milk mixture, gradually add the 1.5 cups of graham cracker crumbs and stir until a thick dough forms.
  4. Using a small cookie scoop (approx. 1 tbsp), portion the mixture and roll into spheres.
  5. Roll each ball in the extra 0.5 cup of graham cracker crumbs until evenly coated.
  6. Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for 45 minutes to allow the fats and sugars to crystallize and set.