Begin by placing the choc ripple biscuits into a food bag or large bowl and crush them until they resemble coarse crumbs. If using a bag, seal and crush with a rolling pin or heavy object, or pulse briefly in a food processor.

Transfer the crushed biscuits into a large mixing bowl. Add the finely chopped Peppermint Crisp and Cherry Ripe chocolates.

Stir in one cup of desiccated coconut. Mix thoroughly to combine dry ingredients evenly.

Pour in the sweetened condensed milk. Using a spatula or spoon, fold the mixture until it becomes sticky and all ingredients are evenly coated and starting to bind together. If the mix feels too dry, add a teaspoon of extra condensed milk; if too wet, sprinkle in a bit more crushed biscuit or coconut.

Use a tablespoon or small cookie scoop to portion out the mixture. Roll each portion between your palms to form compact balls.

Spread extra desiccated coconut on a plate, then gently roll each ball in the coconut, ensuring all sides are coated.

Place the finished balls on a tray lined with parchment or wax paper. Refrigerate for at least 1 hour to allow them to set firm. Once firm, transfer to an airtight container and store in the fridge until ready to serve.