Step 1

Finely chop the glace cherries into small chunks (or puree in a food processor).

Step 2

Place the chopped cherries into a large bowl.

Step 3

Add the desiccated coconut and sweetened condensed milk and mix until well combined and sticky.

Step 4

Add the pink food colouring and mix until evenly distributed.

Step 5

Roll mixture into heaped teaspoon-sized balls and place onto a baking tray.

Step 6

Place the tray into the freezer for 30 minutes to firm up.

Step 7

Place chocolate melts and coconut oil into the microwave.

Step 8

Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).

Step 9

Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.

Step 10

Place back onto the baking tray and top with a small Cherry Ripe square.

Step 11

Repeat with remaining balls.

Step 12

Keep refrigerated in an airtight container for up to 5 days.

Step 13

Place the glace cherries into the TM bowl and puree on Speed 8 for 10 seconds. Scrape down the sides of the bowl.

Step 14

Add the coconut and condensed milk and mix on Reverse, Speed 4 until completely combined.

Step 15

Add the pink food colouring and mix on Reverse, Speed 4 until the colour is evenly distributed.

Step 16

Roll mixture into heaped teaspoon-sized balls and place onto a baking tray. Place the tray into the freezer for 30 minutes to firm up.

Step 17

Place chocolate and coconut oil into the TM bowl. Melt on Speed 2, 50 degrees for 4 minutes (scraping down the sides of the bowl partway through). Pour the melted chocolate into a small bowl.

Step 18

Using two forks, dip each of the balls into the melted chocolate mixture, allowing any excess to drip off.

Step 19

Place back onto the baking tray and top with a small Cherry Ripe square.

Step 20

Repeat with remaining balls.

Step 21

Keep refrigerated in an airtight container for up to 5 days.