Coconut Simply Wonderfuls

Cream the butter and sugar: Using a hand mixer, cream the butter and icing sugar until pale and fluffy, around 3 minutes.

Add the milk powder: Then gradually add the milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best.

Add the coconut, sesame and flavourings: Mix in the desiccated coconut, sesame seeds, cardamom and lemon juice until evenly combined. If the mixture still feels a bit wet, add a little extra milk powder until it comes together.

Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.

Toast the coating: Whilst the mixture is chilling, toast the coconut and sesame seeds in a dry pan over medium heat for a few minutes, stirring constantly, until lightly golden. You want to watch it carefully, as coconut goes from golden to burnt very quickly!

Let cool: Tip the coconut and sesame into a shallow bowl and let them cool completely before coating.

Shape and coat: Roll the chilled mixture into balls of about 23g each, then roll each one in the toasted coconut and sesame until coated. Serve and enjoy!