Prep Time: 20 mins | Additional Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 30 | Yield: 30 balls
Growing up, I have always been a huge fan of these amazing Rum balls! I don’t know why my parents let me eat them, but I turned out to be just fine though. If you want, you can skip the rum, but I assure you that it’s the best part of this recipe. Give it a try and enjoy!
1 (9 ounces) package arrowroot biscuits (such as Arnott’s® Milk Arrowroot™)
1 (14 ounces) can reduced-sugar sweetened condensed milk (such as Nestle®)
½ cup unsweetened cocoa powder (such as Hershey’s®)
½ cup finely shredded unsweetened coconut
2 tablespoons rum (optional)
¾ cup finely shredded unsweetened coconut
Step 1: In a resealable plastic bag, add the biscuits and crush them into even sizes using a rolling pin.
Step 2: Transfer the crushed biscuits into a large mixing bowl.
Step 3: Add cocoa powder, 1/2 cup of shredded coconut, condensed milk, and rum. Stir until well mixed and thick.
Step 4: In a shallow bowl, add about 3/4 cup of shredded coconut.
Step 5: Form small balls out of the dough.
Step 6: Put the balls on a prepared tray and place it inside the fridge for 1 hour or until firm.
Step 7: Serve and enjoy!
1. For this recipe, you can use vanilla wafers, sweet cookies, or plain chocolate cookies.
2. If you have a food processor, you can use it to crush the biscuits instead of a resealable bag.
3. Rum is optional because you might want to serve it to kids.
4. You can also use bourbon or whisky instead of rum.
Per Serving: 111 calories; protein 2.2g 4% DV; carbohydrates 15.1g 5% DV; fat 5g 8% DV; cholesterol 4.4mg 2% DV; sodium 51.8mg 2% DV.
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