1-Crush the 150 grams of digestive biscuits or graham crackers into fine crumbs and mix them with the 50 grams of desiccated coconut in a large bowl.

2-Finely chop the 120 grams of glacé cherries and 100 grams of milk chocolate, then add them to the crumb mixture and stir well for even distribution.

3-Melt the 150 grams of dark or semi-sweet chocolate, then combine it with the 250 ml of sweetened condensed milk until smooth.

4-Pour the chocolate mixture over the dry ingredients and stir everything until fully combined into a sticky dough.

5-Cover the mixture and chill it in the fridge for 30 minutes to firm up.

6-Roll the chilled mixture into teaspoon-sized balls and coat each one in the extra desiccated coconut.

7-Store the finished truffles in the fridge for up to 5 days, ready for whenever a sweet craving hits.