“I have been making these for many years and my grandchildren and now great-grandchildren always ask me to make them.” Myra

This family and community favourite originally comes from the 1997 St. Joseph’s recipe book.

Myra lives in Redwood, Ōtautahi /Christchurch which she says is very friendly - lots of different nationalities and children. She was on the local community board for three terms and has very fond memories of cooking hundreds and hundreds of sausages for a Children’s Day event in Groynes park.

“We also supported people who wanted to hold something in their neighbourhood and it was great fun going to all sorts of happenings” Myra

  • 1 packet of wine or malt biscuits crushed
  • 1 packet of marshmallows or small chocolate balls like large jaffas
  • ½ tin condensed milk
  • ½ cup brown sugar
  • 1 teaspoon cocoa (Myra usually uses more)
  • 100 grams butter melted
  • 1 teaspoon vanilla
  • Shredded coconut


Melt but do not boil, condensed milk, brown sugar, cocoa, butter, and vanilla. Crush biscuits and add to melted ingredients.

Roll around a marshmallow or chocolate ball in the mixture, then roll in coconut, and freeze.

Tip from Myra: The trick is to have wet hands when rolling around the balls. I roll and place them in a dish that has coconut in it and when the dish is full I pick them up and roll them in the coconut.