Ingredients
250 grams of sweet tea biscuits (2 cups crushed cookies)
220 grams (2/3 cup) dulce de leche
45 ml (3 tablespoons) warm milk
50 grams (¼ cup) melted butter
Pinch of salt
Ground coconut for coating
Preparation
Transfer the biscuits to a bag and crush with a schnitzel hammer or rolling pin. Mix the dulce de leche with milk, melted butter and a pinch of salt in a bowl.
Add the biscuit pieces and mix well. Refrigerate for an hour to set. Form the mixture into small balls and roll to coat with ground coconut. Keep in the fridge.