What you Need:
16 tbsp. unsalted butter, softened 1⁄2 cup sugar
1⁄2 tsp. kosher salt
6 tbsp. unsweetened cocoa powder
2 tbsp. brewed espresso or dark coffee, at room temperature
2 tsp. vanilla extract
2 1⁄2 cups rolled oats
1 cup unsweetened finely shredded dried coconut
Directions:
Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.
Add the oats to the chocolate–butter mixture and mix until combined.
Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1″ ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.
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