250 g of malt biscuits (one packet)
(UK: substitute malted milk biscuits)
180g of Eskimos/Fruit Puffs (one packet)
(UK: substitute 'Foam Shrimps and Bananas', 'Foamy Fruits', or plain marshmallows)
200g (1/2 can or 7 ounces) sweetened condensed milk
100 g shredded coconut (approximetely)
a pinch of cinnamon (optional)
Crush the biscuits. They don't need to be a fine dust, some pieces can be left partially smushed to give the cake a nicer texture. Mix in cinnamon, if you want it.
Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's OK if the butter melts a bit. Allow to cool if it's too hot - you don't want to melt the fruit puffs/Eskimos.
Cut the fruit puffs in half if you want or leave them whole. Mix the fruit puffs with the crushed biscuits, add the butter and condensed milk. Mix well.
Scoop up the mixture and roll it into a log shape, or take small amounts and roll into little balls. Alternatively, you can press into a slice tin and cover with fine layer of coconut.
Roll in the shredded coconut until the log or each ball is completely covered.
Place on a tray in the refrigerator and wait for it to harden. This takes a few hours. Put plastic wrap over the tray to keep the lolly cake moist.