There are many variations on this Christmas classic – you can make with or without a dash of liqueur, or add flavourings such as orange rind or peppermint essence.

Ingredients:

395g can sweetened condensed milk

1 cup (80g) desiccated coconut 1/4 cup (25g) cocoa powder

1/4 cup (60ml) dark rum, Grand Marnier or Baileys (optional)

1/2 cup (40g) desiccated coconut, toasted, extra.

Method: Process biscuits until fine crumbs (if you don’t have a food processor, you can put them in a zip lock bag and smash them with a rolling pin or similar). Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, and liqueur (if using). Stir well to combine. Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray, then cover and refrigerate until firm.