200g white chocolate
1/3 cup cream
100g blanched almonds, chopped
1 cup sponge cake or macaroon finger biscuits, crumbed
1 1/2 cup shredded coconut
Melt the white chocolate in a heatproof bowl over a pot of simmering water, or in the microwave, stirring every 20secs. Fold in cream, almonds and biscuit crumbs. Let the mixture cool to room temperature. Roll teaspoons of the mixture into balls and then roll in the coconut, place on a lined tray and refrigerate.
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