Place the chocolate ripple biscuits and the Cherry Ripe or Peppermint Crisp bars into a food processor and process until they resemble fine crumbs. If using a Thermomix, mix on Speed 8, 5-10 seconds.
Place the mixture into a large bowl and sift over the cocoa powder.
Add the desiccated coconut and 100g of condensed milk. Mix together the ingredients. If the mixture is too dry to roll into balls, add a bit more of the condensed milk and mix again.
Roll heaped teaspoons of the mixture into balls.
Place 1/2 cup of the extra coconut into a ziplock bag. Add the red or green food colouring and shake until the coconut is coloured red. Place into a bowl.
Coat the balls in the red coconut.
Add a small amount of melted milk chocolate to the top of each ball and add a small square of chopped Cherry Ripe or Peppermint Crisp to decorate.
Store in an airtight container for up to a week.