125g butter 65ml sugar 250g dates (chopped and pitted) 1 extra large free range egg 20 plain coconut biscuits (crushed in a plastic bag) 100ml desiccated coconut
Method:
In a pot, melt butter over a low heat. Add dates, stir until the dates have turned soft and squishy. Add sugar, stir until dissolved. Add crushed biscuits and stir in thoroughly. Remove from heat, place date mixture into a bowl and refrigerate until cool. Remove from fridge, scoop out teaspoonfuls and roll quickly between your palms into a ball. Roll in the coconut. Store in a tin, in a cool dry place.