INGREDIENTS NEEDED:

• 1 box  ginger crisp cookies
• 1 tsp of dry vanilla*
• ½ cup unsweetened coconut
• ½ cup of semi-sweet chocolate chips melted
• 1 can of condensed milk
• Extra coconut for rolling after shaping into balls (TIP: you can use crushed pistachio, cashews, almonds, colored sugar, icing sugar, coco an sprinklers).
• Small muffin cups

PREPARATION:

• Place cookies in food processor and crush them finely.  Place into bowl and mix all the ingredients well, it will be a little sticky.  Place in fridge for 15-20 minutes to have it set and it will be easier to roll in ball shape.
• Roll into bite size pieces roughly 1 tablespoon, then roll them into desired garnish from the outside. Here I have them in coconut and chocolate sprinkles and serve.

*You can replace the vanilla with a tablespoon or rum.