Chocolate Rum Coconut Balls (Printer-Friendly)
Chocolate rum coconut balls with rich cocoa, cookie crumbs, and coconut. Quick, festive bite for holiday gatherings.
# What You'll Need:
→ Main Ingredients
01 -
250 g plain vanilla cookies, crushed into fine crumbs
02 -
60 g unsweetened cocoa powder
03 -
395 g sweetened condensed milk
04 -
60 ml dark or spiced rum
05 -
1 teaspoon vanilla extract
06 -
A pinch of salt
→ For Coating
07 -
75 g desiccated coconut
# Steps to Follow:
01 -
Set up a ziplock bag with a rolling pin or a food processor for crushing cookies, a large mixing bowl, and a shallow bowl containing desiccated coconut for coating.
02 -
Place vanilla cookies in the ziplock bag, seal tightly, and crush with a rolling pin until fine crumbs form, or pulse in a food processor until uniformly ground.
03 -
Transfer cookie crumbs to the mixing bowl. Add cocoa powder, sweetened condensed milk, rum, vanilla extract, and a pinch of salt. Mix with a wooden spoon, then use your hands to thoroughly combine until a thick, sticky dough forms.
04 -
Scoop out approximately 1 tablespoon portions of the mixture and roll between your palms to form balls about 2.5–3.5 cm in diameter.
05 -
Roll each ball in the prepared bowl of desiccated coconut until fully covered and set aside on a parchment-lined tray.
06 -
Refrigerate the coated balls for at least 30 minutes before serving to set the texture and flavors.
# Extra Suggestions:
01 -
For a non-alcoholic version, replace rum with an equal amount of milk.
02 -
Store rum balls in an airtight container in the refrigerator for up to one week or freeze for longer keeping.
03 -
Alternative coatings such as cocoa powder, finely chopped nuts, or sprinkles can be used in place of coconut.