Chocolate Covered Coconut Snowballs

COMBINE coconut, sweetened condensed milk, butter and orange peel in a medium saucepan; cook over medium-low heat, stirring constantly, for 8 to 10 minutes. Mixture will pull away from side of saucepan. Remove from heat and stir in vanilla extract.

POUR mixture into a medium bowl. Allow to cool at room temperature for about 15 minutes or until cool to the touch.

LINE a large baking sheet with wax paper. Place a rounded teaspoonful of coconut mixture into your hand and roll into a ball; place on prepared baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.

PLACE morsels in a medium glass bowl set over a saucepan of hot water over medium heat (or in a double boiler). Stir occasionally until chocolate is melted and smooth. Remove from heat and stir in oil and cinnamon. Use a wooden pick to pierce each coconut ball. Dip ball into the melted chocolate; shake off excess. Place back on baking sheet; refrigerate for 2 hours or until set. Sprinkle with additional finely shredded coconut, if desired.