In a large mixing bowl, combine 2 cups of shredded coconut and 1 cup of sweetened condensed milk. Stir them together with a spatula until fully integrated and thickened.

Use your hands to scoop out small portions of the mixture and roll them into 1-inch balls. Place each coconut ball on a parchment-lined baking sheet.

Refrigerate the rolled coconut balls for 30 minutes until they are firm to the touch.

Melt 8 ounces of chopped dark chocolate in a microwave-safe bowl in 30-second intervals until smooth.

Dip each chilled coconut ball into the melted chocolate, ensuring they are completely coated. Let excess chocolate drip off.

Return the coated truffles to the parchment-lined baking sheet and refrigerate for another 30 minutes to harden the chocolate.