Classic rum balls

Wonderfully sweet and fragrant, these rum-infused treats are beautiful rolled in toasted coconut and served up at Christmas time as a beautiful edible gift, afternoon snack or light dessert.

  • 20 mins preparation
  • 1 hr marinating
  • Makes 40
  • Print
Classic rum balls


  • 250 gram plain biscuits (such as marie)
  • 395 gram can sweetened condensed milk
  • 1 cup (80g) desiccated coconut
  • 1/4 cup (25g) dutch-processed cocoa powder
  • 1 teaspoon finely grated orange rind
  • 1/4 cup (60ml) dark rum
  • 1/2 cup (40g) desiccated coconut, toasted, extra


  • 1
    Process biscuits until fine crumbs.
  • 2
    Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.
  • 3
    Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.


Suitable to freeze. Not suitable to microwave. Test Kitchen tip: To toast coconut, place in large frying pan; stir occasionally over medium heat until golden. Cool. The balls can be made up to 1 month ahead; keep refrigerated.

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