Gingernut Coffee Balls

In a small cup add the hot water to the coffee and stir until dissolved.

In a medium saucepen, melt the butter and add the condensed milk and coffee mixture. Stir on low/ medium heat for approx 10 minutes until the mixture becomes thick and sticky (caramel texture). Stir constantly to avoid burning.

Add the biscuit crumbs and mix well. Spoon mixture into an oiled bowl and place in the fridge (covered) for approx 20 minutes to cool.

Pour some dessicated coconut onto a plate. Take a teaspoon size amount of mixture and roll it into a ball with the palm of your hands. (I find that it helps to grease my hands with a little oil first to prevent the mixture from sticking). Roll balls in the coconut.

Place balls in the fridge in an airtight container to chill.