Tri colour balls

For white chocolate and apricot balls

250g plain sweet biscuits, crushed

1 cup dried apricot 

1/2 cup condensed milk

1/4 cup white choc melted

80g butter

1/4 cup desiccated coconut

Place crushed biscuit and apricot in a bowl

Combine condensed milk, white chocolate and butter in a small saucepan, stir over very low heat until choc is melted. Add it to crumbed mixture, mix well.

Take. large teaspoons of the mixture and roll into balls using hands, then roll balls in coconut to coat.

Store in airtight container in the fridge.

For strawberry coconut balls

250g plain sweet biscuits, crushed

1 cup dried strawberry, chopped 

1/2 tsp queen strawberry essence

2 drops red food colouring

1/2 cup condensed milk

1/4 cup white choc melted

80g butter

1/4 cup desiccated coconut

Place crushed biscuit and chopped strawberry, food colouring and strawberry essence in a bowl

Combine condensed milk, white chocolate and butter in a small saucepan, stir over very low heat until choc is melted. Add it to crumbed mixture, mix well.

Take. large teaspoons of the mixture and roll into balls using hands, then roll balls in coconut to coat.

Store in airtight container in the fridge.

For rum balls 

250g plain sweet biscuits, crushed

3 tbs cocoa powder

1 can sweeten condensed milk

1 cup desiccated coconut

2-3 tbs of rum (Bundaberg) 

80g butter

1 cup extra desiccated coconut

Place crushed biscuit in a bowl

Add cocoa powder, condensed milk, 1/4 cup coconut, rum and butter in the bowl. Combine the mixture well.. The mixture should be a stiff mixture at the end.

Take. large teaspoons of the mixture and roll into balls using hands, then roll balls in coconut to coat.

Store in airtight container in the fridge.

For strawberry coconut balls