Truffles can be made a week ahead.
1 cup (100g) plain sweet biscuit crumbs
1/2 cup coconut
1/2 cup icing sugar mixture
1 tablespoon cocoa
1/4 cup sultanas, chopped
1/4 cup Irish cream liqueur
1 tablespoon water
1 tablespoon honey
1/3 cup chocolate sprinkles
1/3 coconut, extra
1. Combine biscuit crumbs, coconut, sifted icing sugar, cocoa and sultanas in bowl. Stir in liqueur, water and honey; mix well.
2. Roll 2 level teaspoons of liqueur mixture into a ball; repeat with remaining mixture.
3. Divide truffles into two batches. Roll one batch in chocolate sprinkles and the other batch in extra coconut.
4. Refrigerate truffles for several hours, or until firm. To store, keep in an airtight container in refrigerator.
Makes about 35.
Suitable to freeze.