Rum and Raisin Truffles

500g butter
500g icing sugar
8 tablespoons cocoa
350g coconut
1 packet vanilla wine biscuits
1/2 cup raisins
2 tablespoons rum

Melt the butter. Sift the icing sugar and cocoa into a large bowl and stir in the coconut. Place the biscuits in a food processor and process until reduced to fine crumbs, or place in a heavy plastic bag and crush with a rolling pin. Add to the icing sugar along with the raisins. Pour on the melted butter and mix well.
Shape into small balls and then roll in coconut. If you place the coconut in a deep bowl, put the truffles in half a dozen at a time, and give them a good shake, this will speed up this process.
Instead of using raisins you can try chopped nuts, cherries, orange peel or dried apricots. The rum can be replaced with orange or other liqueur, or with brandy.