In a small saucepan, cook 1/2 cup of sugar and 1/2 cup water until the sugar has dissolved, about 2-3 minutes. Add one stick of butter and let it melt. Remove from heat and mix in 2 cups of dry milk powder. Add 1 1/2 cups of desiccated shredded coconut and mix until combined. Let cool down.
For the chocolate layer:
In a small saucepan, cook 1/2 cup of sugar and 1/2 cup water until the sugar has dissolved, about 2-3 minutes. Add one stick of butter and let it melt. Add 4 oz. of the chopped chocolate and stir until completely melted. Mix in 4 cups of graham cracker crumbs using a wooden spoon or a spatula. Allow the mixture to cool.
Meanwhile, prep the figs. Soak dried figs in water for 10 minutes. In the meantime, cut the jelly fruit slices into 1/2-inch big pieces (about 20 pieces).
Drain the figs and cut off the stem of each fig to make a small hole. Insert a piece of jelly fruit into each fig. Set aside.
Place 1/2 cup of shredded coconut into a small bowl; set aside.
Cover the stuffed figs with coconut and chocolate mixture.
Take a small part of the coconut mixture into the palm of the hand, place one stuffed fig on top and wrap the coconut mixture around the fig to make a ball. Roll the ball between your palms. Place on a wax paper-lined sheet pan. Repeat with all the figs and coconut mixture. Place in the freezer for at least 20 minutes. Remove from the freezer.
Take a piece of chocolate mixture in the palm of your hand, place the fig ball on top and wrap it all around. Roll the ball between your palms. Place the ball in the bowl with coconut and roll around to completely coat. Repeat with remaining balls and chocolate mixture.
Slice fig balls in half or into 4 pieces. Store the fig balls in the refrigerator in an airtight container for up to two weeks or freeze for up to three months.
• When wrapping the figs with chocolate and coconut layers, it helps to moisten your hands lightly. Some grease residue on the hands is normal.
• Use as little of the coconut and chocolate mixtures as possible to cover the fig balls by stretching and pushing it around. Otherwise, you'll end up with enormous candy and extra figs.
• Slice the balls with a serrated knife, wiping the blade off between each cut.
• Roll each ball into the coconut right after coating it with the chocolate layer (as opposed to coating them all and then dipping in the coconut). If you wait, the frozen layer will cool the chocolate layer quickly and the coconut won't stick to it as much.