Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Biscuit | 1 medium (45g) | 166 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Toffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 (250g) packet of toffee pop biscuits, which have been chilled in the fridge (if you are in the UK you can use the same quantity of Twix bars - or any biscuit which has creamy to)
- 250 g cream cheese (full fat seems to works best)
- 1/4 cup icing sugar
- 3 tablespoons Bailey's Irish Cream (optional)
- 1/2 cup desiccated coconut
- =
Directions
Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You don't want fine crumbs. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
Add the ground biscuits and combine until well mixed.
Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
Keep in a container in the fridge until using.