Rum Balls

Submitted by Not that again

"Rum Balls for Christmas. Use Bundaberg Rum and put a little extra in for Santa"

 

• Ready In: 1min
• Ingredients: 6
• Yields: 40 balls
• Serves: 8

ingredients

• 250 g plain sweet biscuits, crushed
• 395 g condensed milk
• 1 cup desiccated coconut
• 2 tablespoons cocoa
• 2 tablespoons rum
• 1⁄2 cup desiccated coconut, for decoration

directions

1. 1. Mix first five ingredients together until combined well.
2. 2. Roll into small balls, truffle size, using wet hands and roll in the reserved coconut.
3. 3. Refrigerate at least 20 minutes before serving.
4. 4. yum.

Reviews

[Catherine Robson]

Awesome! I used the finely grated coconut with great results. We made a double batch and the whole family joined in to roll the mix into small balls. Will try and keep just for company but I can predict that they will go quickly.

 

[Brenda.]

I agree with both reviewers that these are delicious and addicting! After reading 1 review and then chatting with **Tinkerbell**, I decided to try a half batch myself with some of their suggestions. I used 7 ounces of finely crushed Tea Biscuits, 5.5 ounces of Sweetened Condensed milk and my coconut was sweetened. I used black cocoa in the recipe and Dutch cocoa for rolling the rum balls in. Well let me tell you, these are not going to last long! I have them in the fridge now and I doubt they will make it until tomorrow. I love a good no bake recipe and this is one I would make again with the adjustments. Made for PAC Fall 2009

 

[Tinkerbell]

I found the eating of these totally addicting! But I think the recipe would benefit from some adjustments. Using Zaar's conversion calculator I printed the recipe for a half batch. It required 4-1/2 oz of cookies & 7 oz of sweetened condensed milk. I was unsure of the coconut called for; was it a sweetened or unsweetened dessicated coconut? I do keep both on hand though. I had exactly the same issue NwG had, in that the mixture was much too wet to form actual balls. Here is what DS & I did to make this recipe work for us: We doubled the shortbread cookies to 9oz, used unsweetened coconut for the whole amount, then added another 1/2 cup of sweetened coconut, called for amount of Malibu Mango rum & Dutch processed cocoa. The mixture was still way too wet to roll & have them stay formed so we put the mixture in the refrigerator for about 5 hours to chill. When I was ready to roll them, I prepped my area with plates of sweetened coconut, Dutch cocoa & confectioner's sugar, a jelly roll pan lined with parchment paper & then removed the mixture from the fridge. I used a 1 teaspoon size cookie scoop so that I reduced contact with the mixture to keep it cold as possible. I quickly rolled & coated 20 balls, but by the time the last one was complete the first ones were beginning to puddle again. My advice to future reviewers would be to try the opposite of what we had to do. Use the called for cookies & coconut but cut the sweetened condensed milk down to about 3 ozs, then add more as needed to make a workable mixture. The work these required was really minimal, even though my explanation looks contrary, & they were more than worth it! :) Thanks for sharing, Not that again! Made for Fall 2009 PAC-O.

 

[NorthwestGal]

These were probably the best tasting Rum Balls I have ever tasted. But I had a difficult time with the texture. They did not maintain their shape, even after chilling them for over an hour. Once they reached room temperature again, they fell to the shape of one of those mint patty candies. I'm not sure if I did something wrong, or what. But despite their odd shape, they tasted scrumptious. I will tinker with the recipe until I get the texture issue resolved. Thanks for sharing your recipe, Not that again. Made for 2009 Fall Pick-A-Chef.