In a mixing bowl, combine shredded coconut and sweetened condensed milk thoroughly until they form a sticky mixture.

With clean hands, take portions of the coconut mixture and roll into 1-inch balls, placing them on a parchment-lined baking sheet.

Refrigerate the coconut balls for 30 minutes to allow them to set.

In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth.

Dip each coconut ball into the melted chocolate, ensuring they are fully coated, and tap off excess chocolate.

Return the coated truffles to the parchment-lined sheet and refrigerate for an additional 30 minutes.

Once the chocolate has set, serve the truffles chilled or at room temperature.