In a large bowl, mix together the coconut and condensed milk.
Using a teaspoon, roll the mixture into balls and place on 2 baking trays.
Place the balls in the freezer to chill until hard.
In a microwaveable bowl, melt the chocolate on medium power in 30-second increments, stirring after each, until smooth and creamy.
Add the oil and stir until combined.
Remove the balls from the freezer and dip, one at a time, into the melted chocolate.
Return to the baking trays and decorate with a sprinkle of desiccated coconut.
Refrigerate until set. Store in an airtight container in the fridge.