Toffee Pop Balls

Description
You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. 30 balls, 40 minutes preparation.

Ingredients

 * 1 (250g) packet of toffee pop biscuits, which have been chilled in the fridge (if you are in the UK you can use the same quantity of Twix bars - or any biscuit which has creamy to)
 * 250 	g cream cheese (full fat seems to works best)
 * 1/4 	cup icing sugar
 * 3 	tablespoons Bailey's Irish cream (optional)
 * 1/2 	cup desiccated coconut

Directions
Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You don't want fine crumbs. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work! Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy. Add the ground biscuits and combine until well mixed. Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge. Cover the bowl and put in the fridge until this is firm, which should take about 2–4 hours. Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut. Keep in a container in the fridge until using.