Instructions: Spread 2 cups coconut on a baking sheet and place in preheated oven for 5 to 7 minutes, or until lightly toasted. Toss coconut once or twice during baking to ensure even browning. Be careful not to let it burn. Transfer coconut to bowl to cool completely.

In large mixing bowl, combine remaining 3 cups coconut, sweetened condensed milk, corn syrup and vanilla. Beat by hand or with an electric mixer until well blended. Slowly add confectioners sugar and beat for 2 more minutes. Place in refrigerator until cold.

With your hands, form chilled mixture into 1 inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated.

Place them on a large platter in the freezer for at least 1 hour before serving.

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