Chocolate HARIBO Chamallows Snowballs

Ingredients

• 32 HARIBO Chamallows
• 1 (400g) tin sweetened condensed milk
• 1/4 cup (25g) cocoa powder
• 1 teaspoon vanilla essence
• 1 (250g) packet plain malt biscuits, crushed
• 3 1/2 cups (280g) desiccated coconut

Directions

1. Line a baking tray with baking paper.
2. In a saucepan, combine the condensed milk, cocoa and vanilla. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in crushed biscuit and 1 1/2 cups coconut. Let stand until cool enough to handle.
3. Using moistened hands, wrap about 1 tablespoon of mixture around each HARIBO Chamallows (dip hands in water often to prevent sticking).
4. Roll in remaining coconut to coat; place on prepared tray.
5. Cover and freeze until firm.
6. Store in an airtight container in the refrigerator for up to 1 week. May be frozen for up to 2 months.