Step 1
Using a food processor, blend the arrowroot biscuits into a crumb.
Step 2
In a large bowl mix together the arrowroot crumb, 1 cup of the desiccated coconut and the cocoa powder. Add the condensed milk and rum and mix thoroughly until well combined.
Step 3
Pour the remaining desiccated coconut into a small bowl.
Step 4
Take about 2 tablespoons worth of the mixture and roll it into a ball using your hands, it should be smaller than a golf ball. Coat in the desiccated coconut and set aside. Repeat with the remaining mixture.
Step 5
Store in the fridge on a plate covered with cling film until needed. They can also be stored in an air-tight container in the fridge for up to a month.
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