Heat the butter and condensed milk in a large non-stick saucepan over medium heat.

Add 6 oz (180g) of grated coconut and stir well.

Remove from heat and stir in the pulverized biscuits.

Put the saucepan back on the heat and stir until the mixture is very thick and detaches completely from the bottom and sides of the pot.

Cover and refrigerate for at least 2 hours.

Form small balls of about ½ oz (18g) each.

Roll them in the remaining grated coconut.

Refrigerate for 1 hour before serving.