Ingredients
- 125g (4oz) butter
- 125g (4oz) icing sugar
- 196g (6.9oz) can condensed milk
- 225g (8oz) desiccated coconut
- 50g (2oz) cocoa powder
Method
- Cream together the butter and sugar. Beat in the condensed milk and coconut. Leave, covered, for 30 minutes. Roll into small logs about 2.5cm (1in) long. Place on a baking sheet and refrigerate for 30 minutes.
- Roll the logs in the cocoa to coat completely. Cover lightly and store in the fridge for up to two weeks.
Notes
Suitable for freezing uncoated. Store in fridge for up to two weeks.