35-40     40 min   1h

50g butter

0.5 dl golden syrup

0.5 dl icing sugar

2 dl double cream

200g desiccated coconut

200g milk chocolate

100g white chocolate

Mix butter, syrup, icing sugar and cream in a saucepan. Boil for 5-8 minutes, until thick. Add coconut and let cool.

Roll small balls and but on a plate. Place in the fridge for at least an hour.

Melt the chocolate. Dip the balls in chocolate and let cool on grease proof paper. Melt the white chocolate and decorate the balls.

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