Step 1

Break biscuits and place in a food processor. Process until finely crushed. Transfer one-quarter of the biscuit crumbs to a plate.

Step 2

Transfer the remaining biscuit crumbs in a large bowl. Add the coconut, cocoa powder and sweetened condensed milk. Stir well to combine. Place in the fridge for 1 hour or until firm enough to roll.

Step 3

Line 2 baking trays with baking paper. Roll 1 tablespoonful of the truffle mixture into a ball and roll in biscuit crumbs to coat. Transfer to a prepared tray. Repeat rolling remaining mixture to make 24 truffles in total. Place in the fridge for 1 hour or until chilled and firm.