In a large bowl, combine 1¾ cups crushed graham and (1) small can sweetened condensed milk.

Using a fork or a spatula, mix together until well blended and form a crumb. If it’s too sticky, add the remaining ¼ cup of crushed graham and mix again, until it resemble a crumbs.

Use a food safety gloves or clean hands as possible when making a ball. Using a tablespoon, scoop out graham mixture and flatten, about 1½ inches and place a mini marshmallow in the center.

Pinch the graham to seal the marshmallows inside and roll between your palm to form a ball.

Continue making graham balls, one at a time until you’re done.

Coat each graham ball in desiccated coconut or sprinkles, roll to coat evenly and place each balls in paper cups.

Refrigerate graham balls for about 10-15 minutes, until the balls are firm and harden.

Serve graham balls, chilled or at room temperature, any leftovers can be stored in plastic container and keep refrigerated. This will last for 3 weeks if stored properly.