This recipe is from joyofbaking.com. Can’t wait to try out some variation of it.
Ingredients
1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
1 cup of coconut (desiccated) (or chocolate sprinkles)
3 drops of Rum essence or one teaspoon of sweet sherry
Method:
Crush arrowroot biscuits by either rolling pin or food processor
Add ½ cup of coconut and cocoa
Stir mix well
Add condensed milk and essence
Stir and mix well
Using your hand pick up approx. one teaspoon and roll into a ball
Place ball and roll in the remainder of coconut
Place of a tray and set in the fridge
Keep refrigerated for up to 1-2 weeks
