Divine Rum Balls

This is my take on rum balls. I have added to our taste what we like in them. If the recipe seems too moist, add a little more cocoa or coconut.

• Ready In: 2 hrs 20 mins
• Serves: 12-24

Ingredients

• 1 (250 g) packet  biscuits (I used arrowroot)
• 1 (400 g) can sweetened condensed milk (skim is ok)
• 1⁄4 cup sultana
• 1⁄4 cup  shredded coconut
• 1⁄4 cup  cocoa (more or less to taste)
• 1⁄4 cup rum (again to you're taste)
• 1⁄4 cup  of crushed  almonds (I food process whole ones)
• 1⁄2 cup  shredded coconut, for rolling in (or cocoa)

Directions

1. Put the sultana's and 1/2 the rum in a bowl and set aside.
2. Put the biscuits and the almonds (if you're using whole ones) in a food processor until crushed but not powder fine.
3. Mix into the biscuit crumbs, the coconut, and the cocoa
4. Add the condensed milk, the sultanas, and the rest of the rum.
5. Mix it all in together. It needs to be sticky, but not wet or gooey.
6. Roll into medium sized balls and roll in the extra coconut.
7. Put in the fridge to set.
8. These will keep for ages in the fridge in an air tight container.
9. ENJOY.