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1 box Sally Williams almond nougat
2 x 80g Sally Williams dark chocolate slab (using 125g)
250g plain sweet biscuits
1/4 cup rum
1/4 cup cocoa
1 cup icing sugar
125g finely chopped nuts of choice
125g butter (melted)
1 cup desiccated coconut
30g butter extra


  1. Cut nougat pieces into equal quarters using an oiled knife. Set aside for later use.
  2. Crush biscuits into crumbs. Combine biscuit crumbs, rum, sifted cocoa, sifted icing sugar and nuts in a bowl, pour in melted butter, mix well.
  3. Mould the crumb mixture around the pieces of cut nougat. Refrigerate until set, about two hours.
  4. Chop the dark chocolate roughly. Add chocolate and extra butter into a microwave-safe bowl. Microwave for 30-minute bursts until melted. Mix in coconut and roll each moulded nougat ball into the coconut mixture.
  5. Return to a tray lined with parchment paper and refrigerate until set.
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