No-Bake Chocolate Coconut Rum Balls
Have with or without rum and coat in coconut or chocolate sprinkles. These delicious Chocolate Coconut Rum Balls are always the first to go.
Ingredients
Rum Ball Mixture
- 250 g Arrowroot Biscuits Or other plain biscuits
- 395 g Condensed Milk
- 1 cup Desiccated Coconut
- ¼ cup Cocoa Powder
- 1 tsp Vanilla Extract
- 2 tbsp Rum Optional or refer to note for substitute.
Coating
- ⅓ cup Desiccated Coconut ½ cup if needed
- ⅓ cup Chocolate Sprinkles ½ cup if needed
Instructions
- Crush the biscuits and add to a mixing bowl.
- Add coconut, sifted cocoa powder, condensed milk, vanilla extract and rum (or alternative). Then mix well
- Use a tablespoon to measure out the mixture into 28 equal portions, then roll into balls.
- Coat in extra coconut and chocolate sprinkles, then place on a lined baking tray.
- Place in the refrigerator to chill for 2 hours or until firm.
Notes
Rum Substitutes:
- Rum Favoured Emulsion
- Vanilla Extract
- Brandy
- Gin
- Baileys Irish Cream
- Bourbon
- Almond Extract
- Apple Juice
- Apple Cider
