Raspberry Coconut Truffles

INGREDIENTS

●     ⅓ cup Bonne Maman Raspberry Conserve

●     1 cup digestive biscuits, finely crushed

●     1 cup desiccated coconut

●     ½ cup condensed milk

●     pinch of salt

METHOD

1. In a bowl, mix biscuit crumbs and desiccated coconut. Add condensed milk, Bonne Maman Raspberry Conserve and salt. Stir until fully combined. The mixture should be thick and slightly sticky but rollable.
2. Chill the mixture in the fridge for 30 minutes to firm up.
3. Roll into tablespoon-sized balls.
4. Roll each truffle in extra coconut to coat.
5. Chill again for at least 30 minutes before serving.