Break biscuits into pieces and place in a food processor. Blitz into small crumbs. (Alternately you could crush biscuits in a plastic bag using a rolling pin.)

In a large bowl, combine crushed biscuits, desiccated coconut, and cocoa powder.

To a medium saucepan, add dextrose, milk powder and milk. Stir over a medium/high heat and bring to the boil. Boil, whilst stirring for 10-12 minutes. (Mixture should thicken slightly.) Set over a bowl of cold water to cool completely.

Add rum, vanilla and ricemalt syrup to milk mixture.

Pour liquid over biscuit crumb mixture and stir well. Use your hands to bring together.

Add extra coconut to a small bowl. Using your hands, shape tablespoons of mixture into balls, drop into coconut, rolling around to coat well.

Store in an airtight container in the fridge up to 1 week.