chocolate & coconut, a great romance

As a people we Australians are very fond of the coconut/chocolate combination.

Throughout the bulk of the year it's the lamingon for which we are known - squares of sponge cake covered in chocolate icing and rolled in shredded coconut.

Come Christmas it's all about the chocolate truffle. If this picture doesn't make your mouth water, then you've obviously never tasted one!

This year we were going to our friends' house for Christmas so I decided to learn how to make them. Lucky it's ridiculously easy! Unlucky too. For, since Christmas, I keep seeming to make them. And eat them. Your turn!

RECIPE:

1 400g can sweetenend condensed milk
1 packet of Milk Arrowroot/Marie biscuits (plain sweet biscuits)
1 cup shredded coconut (for the mix) plus extra coconut for rolling the rum balls in.
2 heaped tablespoons cocoa

Crush the biscuits. Mix in all other ingredients. (With a food processor this can be done in about two minutes.) Roll into Lindt ball sized balls. Roll in more coconut. Done! For more Christmas cheer add 3-4 tablespoons of rum.