In a bowl, combine biscuits, fruit, desiccated coconut and rice bubbles.
In a saucepan add condensed milk, butter and golden syrup and heat over medium heat for a couple of minutes, stirring constantlly, until butter melts then cook, stirring, for a further 3 minutes. Pour onto dry ingredients and stir until combined. Let cool slightly.
When mixture cools, roll spoonfuls into balls and toss in shredded coconut until coated. Place onto a tray and refrigerate for 30 minutes or until firm.