• 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


  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.

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