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Crush the super wine biscuits into coarse crumbs with a rolling pin. Combine the biscuit crumbs, desiccated coconut, soft brown sugar, slivered almonds, and cocoa powder.
In a saucepan over gentle heat, melt the dark chocolate with the golden syrup and butter. Stir and cool slightly before whisking in the egg. Mix into dry ingredients.
Roll mixture into small balls and refrigerate until firm. Optionally, dip the firm balls into melted dark chocolate to coat and then cool again. Makes 30.