Add 1/4 cup desiccated coconut to a wide-mouthed bowl. Set aside.
Heat a non-stick wok over medium-low and add the remaining 3 cups of desiccated coconut.
Cook the coconut for about 3-4 minutes, stirring continuously to toast evenly.
Add condensed milk and chocolate chips.
Continue to cook while stirring continuously, till the chocolate has melted and the mixture starts leaving the sides of the wok (should take about 2-3 minutes)
Remove the wok from heat and let the mixture cool for no more than 10 minutes.
Grease your hands with ghee and scoop about 2 tablespoons of the chocolate-coconut mixture.
Shape into a ball using the palms of your hands. Immediately roll the ball into the reserved desiccated coconut mixture till it is completely coated. Set it aside on a plate.
Repeat the process with the rest of the mixture.
Consume immediately or store in the refrigerator for up to 7 days.
Notes
The chocolate-coconut mixture needs to be warm while rolling - otherwise, they’ll fall apart.
If the mixture is too sticky, cook for a few more minutes till the moisture is absorbed.
If the mixture is too dry to roll, then add a tablespoon of milk or heavy cream to add moisture.
Important: The balls dry up pretty quickly so roll them in desiccated coconut as soon as you shape each ball or the coconut will not stick to it.