We have been making these in our family for ever since I can remember, as kids mum used to give us a hammer and the mints wrapped up in half a dozen plastic bags and we were allowed to crush them up out side before adding them to the cookies and condensed milk. These days I just blitz them up in the blender, much quicker and cleaner but admittedly not as much fun.
Here in Argentina I had to modify the ingredients a bit, just use what you have at hand.
– 2 Packets (350 grams) ‘Chocolate Thins’ these are thin biscuits with a thin chocolate coat on one side, this time I used ‘Lincoln’ biscuits which were chocolate all the way through, anything that will crumble well.
– 28 ‘Oddfellow mints’ or any other mints that will grind down to a fine powder when crushed, not chewy mints! This time I used D.R.F’s depending on the size of your mints and the strength you are after you may want to add extra.
– 4 Tablespoons Vanilla, Rum, Bailey’s or any other flavouring you wish to add.
– 1 Tin Condensed Milk.
– 1/2 cup desiccated coconut.
1. Add mints and biscuits in your blender or if you prefer use the plastic bag method and blitz to a fine powder. It doesn’t matter if there are a few bigger pieces, it will just add texture.
2. Place in a small bowl and add the vanilla and 1/2 the condensed milk.
3. Mix together with a wooden spoon slowly adding the rest of the condensed milk, I add it bit by bit so I can control the wetness of the mixture. You want it moist but able to hold shape.
4. Take a teaspoon of the mixture and roll in the palm of your hand to form a ball.
5. Roll in Coconut and place on plate.
6. Once you have rolled all the mixture place in the fridge to firm up for a couple of hours.
The good thing about this recipe is that you can make them a few days before and store in an airtight container in the fridge.