Coconut-Coated Chocolate Rum Balls recipe

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Ingredients

1 (9 ounce) package arrowroot biscuits (such as Arnott's® Milk Arrowroot™)
1 (14 ounce) 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
¾ cup finely shredded unsweetened coconut

Nutrition Info

110.9 calories
carbohydrate: 15.1 g
cholesterol: 4.4 mg
fat: 5 g
fiber: 1.2 g
protein: 2.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 51.8 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place biscuits in a large resealable plastic bag and crush with a rolling pin until crumbs are mostly uniform in size. Transfer to a large bowl and add condensed milk, cocoa powder, 1/2 cup shredded coconut, and rum. Mix with a wooden spoon or your hands, until all ingredients are combined and mixture has formed a thick dough.

  2. Place 3/4 cup shredded coconut in a shallow bowl. Roll dough into tablespoon-sized balls, then roll in coconut to coat. Place on a tray and refrigerate until firm, about 1 hour.

Recipe Yield

30 balls

Recipe Note

These coconut-coated chocolate rum balls taste so good.

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