About the Recipe
Whilst these little biscuit balls lack a little in any nutritional value (what do you expect from a Christmas treat)? I add a little almond meal to assist in digestion. If you want a little punch you can coat the rolled ball in a little rum to assist with the coconut to stick and a little more rum punch.
Ingredients
250g Chocolate biscuits
250g Vanilla shortbread biscuit
30g 1/3 cocoa powder
60g 1/4 cup rum
2 cups desiccated coconut
2/60g Almond meal
Method
1. Place chocolate and vanilla biscuits in a food processor or large freezer bag and crush to form a loose powder and place in a large bowl.
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NOTE: Remove any uncrushed biscuits out and ensure they are crushed as it will compromise the ball when rolled.
2. Add cocoa powder and mix to combine
3. Pour the can of sweetened condensed milk over the crushed cookies along with the rum and mix well.
4. Add optional almond meal to the mixture and mix to combine
NOTE: I like to add some almon meal to the mixture to assist in nutritional benefits.
5. Place in the fridge to chill for 40 min+ as the mixture will be too tacky.
6. Have a bowl and spoon ready to receive the rolled balls
7. Using a measuring spoon, tablespoon to dig into the cooled mixture press down into the spoon to compress and ensure there are no fault lines because when you roll the ball will fall apart.
8. Remove the mixture from the tablespoon and between you palms in a circular motion roll the mixture to form a ball.
NOTE: The heat from your hands will make the ball a little tacky this is the best time to place into the coconut
9. Cover the ball with the coconut and remove with the spoon to avoid getting coconut on your hands.
10. Place in the refrigerator for 30+ min to fully cool.