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Small Pastries

Rum Balls

Rum balls are no-bake treats of crushed biscuits, condensed milk, coconut, cocoa and dark rum, a Christmas favorite in Australia and New Zealand.
Recipe Rum Balls
  • Difficulty Easy
  • Preparation 30 minutes
  • Servings for about 40 balls

Rum balls are small no-bake sweets made of finely crushed plain biscuits mixed with sweetened condensed milk, desiccated coconut, cocoa and dark rum, rolled into balls the size of a walnut and coated in more coconut or in chocolate sprinkles.

In Australia and New Zealand they are one of the treats that mark December: families make big batches to keep in the fridge for visitors, to bring to Christmas parties and to give away in jars and boxes. The usual biscuits are plain sweet ones such as Marie or arrowroot biscuits, though digestives work too.

The rum is not cooked, so these are a treat for adults; a version with orange juice for children is easy to make at the same time.

Ingredients for about 40 balls

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Method

  1. Blitz the biscuits in a food processor to fine crumbs, or put them in a strong food bag and crush them with a rolling pin. Tip the crumbs into a large bowl and sift the cocoa over them.
  2. Add the condensed milk, the 80 g of desiccated coconut, the grated orange zest and the dark rum, and stir firmly until everything is evenly dark and sticky.
  3. For the coating, toast the remaining 40 g of coconut in a dry frying pan over a medium heat for 2 to 3 minutes, stirring all the time, until light golden. Spread it on a plate to cool.
  4. Line a tray with baking parchment. With damp hands, roll level tablespoons of the mixture, about 20 g each, into smooth balls, then roll each one in the toasted coconut until coated and set it on the tray.
  5. Cover the tray and chill for at least 1 hour, until the rum balls are firm. Serve them cold, in small paper cases if you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For children, replace the rum with the same amount of orange juice. Brandy, whisky or an orange or coffee liqueur can take the place of the rum. Instead of coconut, roll the balls in chocolate sprinkles or sifted cocoa. In New Zealand some families add a handful of sultanas or chopped mixed dried fruit, and some use crushed malt or digestive biscuits.

Tips

Crush the biscuits to fine crumbs, with no large pieces left, or the balls will crack as you roll them. Work with damp hands so the mixture does not stick to your palms, and if it feels too soft to shape, chill it for 20 to 30 minutes first. A Dutch-processed cocoa gives a darker color and a rounder flavor. Watch the coconut while it toasts: it turns from golden to burnt in seconds.

Storage

Keep the rum balls in an airtight container in the fridge, in layers separated by baking parchment, for up to 1 month. They can also be frozen for up to 2 months: thaw them in the fridge. Serve them cold, straight from the fridge.

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