Brandied Ginger Balls - cooking recipe

Ingredients

8 oz vanilla wafer cookies
3 oz preserved ginger
1/4 cup raisins
1/3 cup whole almonds
2 tsp unsweetened cocoa powder
4 oz semi-sweet chocolate, chopped
1/2 cup flaked coconut
1 can (14 oz) sweetened condensed milk
3 tbsp brandy

Preparation

Process the cookies to fine crumbs in a food processor. Transfer to a large bowl. Process the ginger, raisins and almonds until finely chopped. Add to the cookie crumbs along with the cocoa powder.
Place the chocolate in heatproof bowl set over a saucepan of simmering water to melt.
Meanwhile, toast the coconut in a dry skillet on low heat, stirring constantly, until the coconut is a golden color and smells toasted. Set aside to cool.
Add the melted chocolate, sweetened condensed milk and brandy to the cookie crumbs mixture and mix well. Cover and refrigerate for about 10 mins until firm.
Line a baking pan with wax paper. Roll small spoonfuls of the mixture into balls. Roll the balls in the coconut and place on prepared pan. Refrigerate until firm.
Serve in a bowl or small paper cups. Store in a covered container in the refrigerator or freezer.