1 egg white
2 ½ cups Chelsea Icing Sugar
1 tsp Peppermint essence
1 tsp raspberry essence (optional)
1 tsp pineapple essence (optional)

Coating
120g butter
3 Tbsp cocoa
6 Tbsp milk
½ cup Chelsea Caster Sugar
2 cups rolled oats
3/4 cup coconut

Icing
Cooking chocolate or chocolate buttons melted

In a bowl, beat egg white until stiff, add essence and icing sugar and mix together.
Divide mixture between 3 bowls and add a different essence to each bowl so you have 3 different flavours. Place in fridge for 1 hour.
Roll into small balls (about 1/4 - 1/2 tsp), place on an oven tray and then put back in fridge till set.
Coating
Melt butter and sugar together. Add rolled oats, cocoa, milk, coconut and mix well.
Roll peppermint/raspberry and pineapple balls into chocolate mixture, about a dessert spoon. (Place mixture in palm of hand, place ball in middle and work around till covered.)
Coat the balls in coconut and when finished keep them in the fridge. Store in an airtight container.
Icing
Melt chocolate till a nice texture to dip some of the After Dinner Mints in. Leave to dry on grease proof paper on a tray.
Makes: approx 40

Tips: You can buy pineapple essence from Rawleigh's which is colour free, so I add yellow food colouring. To dip the After Dinner Mints in the chocolate, I have got a wire swirly spoon from Spotlight so it gives that swirled effect.