Wendy's Kitchen Table

These are my own creation. Went down well at playgroup this morning with the mums.

INGREDIENTS
½ cup coconut cream
¾ cup desiccated coconut
220 grams white cooking chocolate, broken up
1 tablespoon butter
100g plain sweet biscuits, crushed
Toasted shredded coconut, to roll in (see note below)

METHOD
In a medium saucepan on a low heat, warm the coconut cream and then add desiccated coconut. Mix together. Add chocolate stirring until it has melted and is smooth. Add butter and stir to combine. Remove from the heat. Add the crushed biscuits and mix until well combined. Cover and refrigerate for 1-2 hours. Roll the mixture into balls and coat with the toasted shredded coconut. Chill in the refrigerator for at least two to three hours before serving. These freeze well.

TO TOAST COCONUT
Place desired amount of coconut flakes in a frying pan. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown