Coconut rum balls

Method

• Process biscuits in a food processor until crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm.

• Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll 1/2 the balls in coconut to coat. Transfer to a plate.
  
  
• Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until melted and smooth. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess. Place on prepared tray (see note). Refrigerate for 20 minutes or until set. Serve.
  
  
  Note: 
  
  

  If chocolate becomes too thick, re-melt in the microwave on MEDIUM (50%) for 30 seconds.

  For a perfectly smooth finish, freeze uncoated balls for 15 minutes or until firm. Dip in melted chocolate and allow as much excess to drip off as possible.