Ingredients:
125g butter
2 cups icing sugar
1/4 cup thickened cream
1 tsp dark rum (or equivalent, e.g. brandy)
2 cups coconut
pink food colouring (or any other colour)
180g milk or dark chocolate, melted
Method:
Melt the butter in a saucepan over medium heat until it is a deep golden brown. Remove from heat. Stir in sifted icing sugar, cream, rum and coconut. Tint with food colouring until the colour looks right. Roll teaspoon sized mixture into a ball and dip each ball in the melted chocolate. Alternatively, pipe chocolate over the top. Place on a tray and place in the fridge until firm.Recipe sourced from The Best of the Australian Women's Weekly Cookery (1989)
125g butter
2 cups icing sugar
1/4 cup thickened cream
1 tsp dark rum (or equivalent, e.g. brandy)
2 cups coconut
pink food colouring (or any other colour)
180g milk or dark chocolate, melted
Method:
Melt the butter in a saucepan over medium heat until it is a deep golden brown. Remove from heat. Stir in sifted icing sugar, cream, rum and coconut. Tint with food colouring until the colour looks right. Roll teaspoon sized mixture into a ball and dip each ball in the melted chocolate. Alternatively, pipe chocolate over the top. Place on a tray and place in the fridge until firm.Recipe sourced from The Best of the Australian Women's Weekly Cookery (1989)