Marshmallow Coconut Easter Eggs

(makes 40)

200 g butter
¼ cup cocoa powder or 25 g
1 cup brown sugar or 200 g, firmly packed
1 tin Sweetened Condensed Milk or 395 g
1½ teaspoons vanilla essence
3 cups butter biscuit or 300 g, crumbled
40 marshmallows
1 cup desiccated coconut, for coating

Place the butter, cocoa, brown sugar and Sweetened Condensed Milk in a large saucepan and cook over medium to low heat, stirring constantly. When the butter and brown sugar just melt and the mixture is smooth, remove from heat.

Mix in the vanilla essence and biscuit crumbs, leave until cool enough to handle.

With wet hands shape some of the mixture around each marshmallow and shape into an oval. Roll in coconut and place on a tray lined with wax paper. Refrigerate until firm.