This playful confection, commonly nicknamed "Moose Farts," has been my go-to party candy for years. I first stumbled on this combination while rummaging through the pantry before a last-minute holiday gathering: a can of sweetened condensed milk, leftover graham crumbs, a bag of chocolate chips, and a generous handful of shredded coconut. The result was an unexpected hit—sweet, chewy centers coated in toasted coconut or graham crumbs that disappear faster than any other dessert I bring.

What makes these bites special is the balance of textures and flavors: the creamy, sweet interior from condensed milk, the slight crunch and toastiness from graham crumbs, the tropical chew of coconut, and the deep cocoa warmth of melted chocolate. They require no baking, minimal hands-on time, and they travel well, which makes them perfect for potlucks, school functions, and a quick after-dinner treat. Over the years I’ve adjusted the ratios, added vanilla for aroma, and experimented with coatings to suit different occasions. Every time I bring a tray, someone asks for the recipe, and someone else asks where I bought them.

Ingredients

• Sweetened condensed milk (1 can / 14 oz): This is the glue and sweetener. Use full-fat condensed milk for the creamiest texture; brands like Eagle Brand are reliable and widely available. The sugary density helps the mixture set without baking.
• Unsalted butter (1/4 cup, melted): Adds richness and helps the mixture bind. Measure softened or melted butter carefully—unsalted lets you control final saltiness.
• Vanilla extract (1 teaspoon, optional): Enhances aroma and rounds the chocolate-coconut profile. Use pure vanilla if possible for the cleanest flavor.
• Dried shredded coconut (1 1/2 cups): Fine or medium shredded works—toast lightly for a deeper, nutty flavor. Unsweetened coconut keeps sweetness balanced; sweetened coconut makes treats sweeter.
• Graham cracker crumbs (1 1/2 cups): Provides body and slight crunch. Crush plain graham crackers or substitute digestive biscuits or graham-style cookies if you prefer a different regional biscuit.
• Chocolate chips (1 1/2 cups): Use semisweet or milk chocolate depending on preference. Mini chips melt faster and create a silkier chocolate coating; regular chips can be chopped for quicker melting if you don't have mini chips.
• Extra graham crumbs or shredded coconut: For rolling. Choose one coating or mix them for visual contrast and texture variety.

Instructions

Prepare the dry base: In a large mixing bowl combine 1 1/2 cups graham cracker crumbs and 1 1/2 cups shredded coconut. Stir to distribute evenly. If you prefer a finer texture, pulse the coconut briefly in a food processor before mixing. The crumbs should be slightly sandy but not powdery—this texture helps the centers hold shape. Mix with condensed milk and butter: Pour the entire 14-ounce can of sweetened condensed milk into the dry mixture, add 1/4 cup melted butter and 1 teaspoon vanilla extract. Stir with a sturdy spoon until the mixture is glossy and cohesive, about 1 to 2 minutes. The mixture should hold together when pressed—if too loose, add a tablespoon of additional graham crumbs; if too stiff, a teaspoon of condensed milk will loosen it. Form the balls: Using a small cookie scoop or tablespoon, portion out balls about 1 inch (25 mm) in diameter. Roll gently between your palms to make smooth rounds. Place finished balls on a parchment-lined baking sheet. Keep your hands slightly damp to prevent sticking and work quickly to avoid the butter warming the mixture too much. Chill to set: Chill the formed centers in the refrigerator for at least 15 to 30 minutes so they firm up for dipping. This step is essential—if the centers are too soft, the chocolate coating won’t set cleanly and may slide off. Melt the chocolate: In a microwave-safe bowl, melt 1 1/2 cups chocolate chips in 20- to 30-second bursts, stirring between intervals until smooth. Alternatively, melt gently in a heatproof bowl set over simmering water (double boiler). The chocolate should be glossy and warm, not hot—around 105°F to 115°F for best coating results. Dip and coat: Using a fork or dipping tool, lower a chilled ball into the melted chocolate, letting excess drip back into the bowl. Place on parchment and immediately roll or sprinkle with extra graham crumbs or shredded coconut to adhere before the chocolate sets. For a two-tone look, dip half in coconut and half in crumbs. Final chill and storage: Once coated, chill the truffles for another 15 to 30 minutes until the chocolate is fully set. Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage. Bring to room temperature briefly before serving for best texture.

Storage Tips

For best quality, layer the truffles in an airtight container separated by parchment or wax paper to prevent sticking. Refrigerate and consume within seven days for optimal texture; chocolate may bloom slightly over time but will still taste fine. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container. Thaw overnight in the refrigerator to avoid condensation on the chocolate surface. When serving from chilled, let sit 10 to 15 minutes at room temperature so the centers soften slightly for a creamier mouthfeel.

Ingredient Substitutions

If you need to swap ingredients, try crushed graham-style digestive biscuits or shortbread for a buttery twist—use the same volume. Unsweetened coconut will keep sweetness balanced; sweetened coconut requires reducing added sweet elements elsewhere, but in this formula the condensed milk is fixed, so expect a sweeter final product. For a darker chocolate flavor, use 60 to 70 percent cocoa chips and consider adding a pinch of espresso powder to the melted chocolate for depth. To make dairy-free bites, use a coconut-based condensed milk and vegan chocolate chips, though the texture will be slightly less glossy.

Serving Suggestions

Present these on a lined serving platter with labels for coating varieties—graham crust, toasted coconut, or a cocoa-dusted option. Pair with strong coffee or a glass of cold milk to balance sweetness. For festive occasions, add colored sprinkles or drizzle white chocolate across the top. They also make excellent edible gifts when packaged in a decorative tin with parchment layers. Serve chilled for a firmer bite, or allow to warm slightly for a gooier center.

Cultural Background

While the name is whimsical and modern, the technique is rooted in classic no-bake confections found across many cultures: condensed milk as a binder and sweetener appears in South American and European sweets, while coconut-based truffles are popular in tropical cuisines. The graham-cracker element is a distinctly North American influence, giving a cookie-like base that appeals to nostalgic palates. These hybrid bites celebrate pantry improvisation—turning simple store-cupboard items into something celebratory.

Meal Prep Tips

Make the centers up to two days ahead and keep chilled until coating time to streamline assembly for events. If preparing for a large crowd, double the recipe and freeze half of the uncoated centers on a tray; when ready to serve, dip straight from the freezer but expect a slightly longer set time for the coating. Use a small cookie scoop for uniform sizing, which helps with even chilling and faster dipping. Label containers with the date and coating type to avoid confusion during transport.

These little confections are a reminder that simple ingredients, a bit of patience, and a sense of play can produce something truly memorable. Whether you keep the silly name or call them coconut chocolate truffles, they’ll become a regular in your baking rotation. Make a batch, share them, and enjoy the smiles they bring.