Rating: 3 stars
1 Ratings
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These coconut-coated chocolate rum balls taste so good.


Recipe Summary

1 hr
1 hr 20 mins
20 mins
30 balls


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place biscuits in a large resealable plastic bag and crush with a rolling pin until crumbs are mostly uniform in size. Transfer to a large bowl and add condensed milk, cocoa powder, 1/2 cup shredded coconut, and rum. Mix with a wooden spoon or your hands, until all ingredients are combined and mixture has formed a thick dough.

  • Place 3/4 cup shredded coconut in a shallow bowl. Roll dough into tablespoon-sized balls, then roll in coconut to coat. Place on a tray and refrigerate until firm, about 1 hour.

Cook's Notes:

You can use any plain sweet cookies (the type you dunk into your tea or coffee), vanilla wafers, or even plain chocolate cookies in place of arrowroot biscuits. And cookies can be crushed in a food processor, if preferred.

The rum is optional and can be added to only half of the batch instead of the entire batch if you're hesitant to serve them to children. Having said that, most of us grew up eating rum balls at Christmas parties and we turned out fine! You can also use whisky or bourbon in place of rum.

Nutrition Facts

111 calories; protein 2.2g; carbohydrates 15.1g; fat 5g; cholesterol 4.4mg; sodium 51.8mg. Full Nutrition