Traditional Rum Balls

Old fashioned boozy rum balls recipe with chocolate coconut and orange perfect for Christmas festive treats soft fudgy and irresistibly delicious

Course Dessert, Snack

Cuisine Australian

Keyword rum balls

Prep Time 20

Chill Time 1

Total Time 1 20

Servings balls

Calories 3213kcal

250 g (8.9 oz.) plain sweet biscuits, Marie, Arrowroot or Plain Digestives biscuits
1/4 cup natural unsweetened cocoa powder
1 cup unsweetened desiccated coconut
2 tsp orange zest
395 g (14 oz.) full-fat sweetened condensed milk
2 Tbsp dark rum

Process Biscuits: In a high-speed food processor, crush biscuits into a fine crumb. Move the crumbs to a large mixing bowl.
Add Dry Ingredients: Stir in coconut, cocoa and orange zest until well combined.
Mix in Condensed Milk & Rum: Pour in the condensed milk and rum, mix thoroughly until all dry ingredients are coated. Tip: Use your hands for easier mixing!
Prepare for Coating: Place extra coconut in a small bowl for coating and set aside.
Form Balls: Scoop a half tablespoon of mixture, roll into a ball, then roll in coconut until coated. Place balls directly into an airtight container or on a lined baking sheet.
Repeat: Continue the process with the remaining mixture.
Chill: Refrigerate rum balls for 1 hour until firm. Enjoy!

Store: In an airtight container in the refrigerator for 1 week to 10 days. For advance preparation, keep them in the refrigerator in an airtight container for 5-7 days.

Freeze: In a freezer-safe zip-lock bag or container for up to 2 months, ensuring to remove excess air and label with the date and recipe name. Thaw them in the refrigerator overnight or at room temperature for a few hours until soft.