300 grams ground butter cookies (Petit beurre type)
150 grams milk chocolate
150 ml cold milk
120 grams soft unsalted butter
50 grams sugar
3 tablespoons desiccated coconut
50 grams desiccated coconut, for decoration
Beat the softened butter with the sugar, then add melted and cooled chocolate and combine well. Add 3 tablespoons of the desiccated coconut, mix well, then add the ground cookies and cold milk, starting and ending with the cookie crumbs. The batter should be very soft and pliable. Put the batter in the fridge for 30-45 minutes, then form the truffles using a teaspoon and roll them in the remaining coconut. Leave them in the fridge to harden, and then serve. Yields 20 truffles.