In a bowl, break the
Gingerbread (1 loaf)
into crumbs. Mix together
Unsweetened Shredded Coconut (3/4 cup)
Chocolate Chips (1/3 cup)
Vanilla Extract (1/2 Tbsp)
Sweetened Condensed Milk (1/3 cup)
Take a tablespoon of the sticky mixture and roll into a ball. Continue with the rest of the mixture.
To decorate the truffles, toss in more desiccated coconut. Transfer to an airtight container and chill in refrigerator for at least a couple of hours.