In a spacious mixing bowl, combine 2 cups of shredded coconut with one can of sweetened condensed milk. Knead until well blended and sticky. This process should take about 3-5 minutes.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for about 30 minutes.

Chop 8 ounces of dark chocolate and microwave in 30-second intervals until smooth and fully melted, about 1-2 minutes.

Dip each chilled truffle into melted chocolate until fully coated, then place them back on the baking sheet.

Refrigerate the coated truffles for another 30 minutes to allow the chocolate to harden completely.

Serve on a decorative platter or store in an airtight container.