Ingredients:

• 250 grams Marie biscuits
• 375ml condensed milk
• 1/2 cup unsweetened cocoa (hersheys is the best)
• 1 cup desiccated coconut
• 6 tablespoons Frangelico liquor

For decorative crumbing

• Cocoa
• Crushed hazelnuts
• Desiccated coconut

Method:

1. Place Marie biscuits in a food processor and blitz until they resemble a breadcrumb texture. If you do not have a food processor, place biscuits in a large zip lock bag and crush with a rolling pin as fine as possible.
2. Place crushed biscuits in a large bowl along with condensed milk, desiccated coconut, cocoa, and frangelico.
3. Mix well until evenly incorporated.
4. Set up rolling station. A small bowl of cold tap water and small bowls with whichever decorative crumbing. Apply a little bit of water on your hands and take a tablespoon of the mixture and roll. Crumb in your topping and place on a plate.
5. Place in the fridge for 4hours prior to transferring to a jar or container so they don’t collapse on top of each other.

Tips/Substitutions:

• • Replace Frangelico with Rum to make a traditional Rum ball.

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