Ingredients: (makes 20)  

125g/4½ oz icing sugar

125g/4½ oz butter, diced

40ml/ 1½ fl oz water

60g/2oz desiccated coconut

125g/4½ oz Dried skimmed milk

20 blanched almonds

Extra desiccated coconut for coating

Method:

1. Put the sugar, butter and water in a small bowl over a pan of boiling water and leave to dissolve, stirring occasionally.

2. Leave to cool down a bit and then stir in 60g/2oz desiccated coconut and the dried milk. Mix well and put in the fridge for about an hour until the mixture is workable.

3. Shape the mixture into 20 small balls, pressing  a blanched almond inside each ball.

4. Roll the balls in the desiccated coconut to coat and chill for a few hours until they are firm.