2 cups Chelsea White Sugar
1/3 cup unsweetened cocoa powder
125ml milk
125g butter, chopped
3 cups rolled (porridge) oats
1 1/2 cups shredded coconut

Combine the Chelsea White Sugar and cocoa in a large heavy-based saucepan. Add the milk and butter. Stir over low heat, without boiling, until the butter has melted and the sugar has completely dissolved. Bring the mixture to the boil, stirring constantly. Remove from the heat immediately.
Add the rolled oats and shredded coconut. Stir until well combined.
Working quickly, drop heaped teaspoons of the chocolate mixture onto baking paper. Allow to set.

Hint: For easier handling, spoon the hot chocolate mixture into paper patty cases.

Note: Store in an airtight container in a cool, dry place until ready to use.