Rum Balls Recipe
This Rum Balls recipe is a great no bake treat that is quick to make and perfect for a crowd.
This recipe is not only excellent for the holidays and gift giving but a year round, easy treat.
I make this Rum Balls recipe for most of our celebrations and definitely at Christmas. It’s a classic Australian recipe that is easy to make, can be prepared in advanced, can be frozen for longer storage and delightful to eat!
Like my Snowflake Cookies, Chocolate Covered Pecans and Crostoli, these boozy chocolate rum balls are always popular when I’m entertaining. Because of this, I usually like to make a double batch.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- crushed plain sweet biscuits or cookies – I use Arnott’s Nice biscuits or try shortbread cookies – don’t use biscuits/cookies sandwiched together with cream filling
- sweetened condensed milk – avoid skim because it’s not as thick
- unsweetened coconut – desiccated is used in the mixture but I like to roll in shredded coconut – your choice
- instant dry milk powder – this ingredient is not in all recipes but adds extra creaminess to the final product
- dark rum – provided the necessary kick
- unsweetened cocoa – for deep chocolate balls
Instructions
This recipe could not be more simple.
- mix together all ingredients and refrigerate for one hour until firm
- roll heaped teaspoonfuls of mixture and coat in shredded coconut
Tips for success
This traditional holiday recipes is almost fail proof. However there are a few tips for guaranteed success.
- crush the biscuits/cookies finely
- mix thoroughly so that all ingredients are well combined
- it is essential to allow the mixture to set for one hour
- coat balls immediately otherwise the outside of the ball will dry and the coconut won’t stick
Variations
While this is a traditional rum balls recipe, there are many variations to make this recipe your own. Here’s a few ideas.
- add 1/2 teaspoon of peppermint oil or extract
- mix in the finely grated zest of one orange
- soak 1/2 cup of chopped raisins in the rum then add the whole lot to the recipe
- use ginger flavoured biscuits/cookies
- try bourbon, whiskey or even Bailey’s Irish Cream instead of rum
When it comes to coating the balls, the limit is just your imaginations. Try these ideas.
- crushed or finely chopped nuts eg pecans, walnuts, almonds
- chocolate or colored sprinkles
- drinking chocolate or unsweetened cocoa powder
- dip in melted chocolate – white, milk or dark
FAQ’S
Store the Rum Balls in the refrigerator.
These should keep for at least two weeks but I find they will last even longer than that.
Yes, freeze in an airtight container for up to two months. Allow to defrost in the refrigerator overnight before serving. Leftovers can be refrigerated.
Place the biscuits/cookies in a sturdy zip lock bag, expelling all the air and use the bottom of a glass bottle or mug to pound until finely crushed.
No, this is a no bake recipe so the alcohol will remain.
Sure! Substituted apple juice for rum. Or orange juice combined with orange zest would be a great alternative.
There is no substituted but if you’d rather not use it, reduce the rum to 1/4 cup and proceed with the recipe.
Serving suggestions
Serve cold from the refrigerator at any gathering of family and friends. They’ll be gone in a flash!
For gift giving, fill cellophane bags with balls and tie with festive ribbon. Or pack into a glass or mug before wrapping the whole thing in cellophane and ribbon.
More recipes you will love
Panforte with Figs and Nuts
Chocolate Salami
Gingerbread Cookies (Gluten free) from Plant Based Folk
Snow Globe Cupcakes from Mad Creations Hub
Coconut Eggnog from Recipe Library
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Chocolate Rum Balls
Ingredients
- 1â…“ cups (395grams/14oz) sweetened condensed milk
- 2½ cups (250grams/8oz) crushed plain sweet biscuits/cookies
- ½ cup unsweetened desiccated coconut
- ½ cup dry milk powder
- â…“ cup dark rum
- ¼ cup unsweetened cocoa
- 1 cup unsweetened desiccated or shredded coconut for coating
Instructions
- Combine all ingredients well.
- Refrigerate for one hour or until firm.
- Take rounded teaspoons of the mixture. Form into balls and roll in shredded coconut.
- Refrigerate until completely set. Store in the refrigerator.
Notes
Variations
While this is a traditional recipe, there are many variations to make this recipe your own. Here’s a few ideas.- add 1/2 teaspoon of peppermint oil or extract
- mix in the finely grated zest of one orange
- soak 1/2 cup of chopped raisins in the rum then add the whole lot to the recipe
- use ginger flavoured biscuits/cookies
- try bourbon, whiskey or even Bailey’s Irish Cream instead of rum
- crushed or finely chopped nuts eg pecans, walnuts, almonds
- chocolate or colored sprinkles
- drinking chocolate or unsweetened cocoa powder
- dip in melted chocolate – white, milk or dark
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I love all types of bliss balls, these look lovely with shredded coconut coating.
I guess these are bliss balls, Balvinder – they’re are blissful to eat, that’s for certain!
These are beautiful! A lovely festive sweet treat, but certainly one you can enjoy all year round. 🙂
Alex, my family digs in any time of the year and always disappointed when there are no more left!
Don’t these sound tasty? Chocolate, coconut, rum… What’s not to like? I’m filing this for reference when the holidays roll around.
Exactly, Frank! Enjoy!
I adore rum balls and they are a must during the holiday season. Save this for later :-))
Absolutely! Not Christmas without rum balls! Thanks, Angie xx
I can't believe its week 12, wow…its almost Christmas. Thank you so much for all the wonderful cookies you made!CheersDennis
I love rum balls and am always looking for a recipe. I can't wait till school's out so I can get in the kitchen!
What a great cookie, er ball. I love the idea, and non baked makes them super easy & fast track. YUM!!
I never used to like the flavor of rum in my desserts – or any alcohol for that matter, but last year I actually had a rum ball, and wow, boy did I miss out! Yours look fantastic, and I definitely want to try them for this Xmas!
I am following you back! Thanks for following me. All of your Christmas cookies have looked wonderful. I noticed the chocolate cherry balls last week too. Have you been able to put any aside or have they all gotten eaten? We have eaten all of ours so far! Have a wonderful Christmas.
Have put up Christmas tree since the beginning of the month, so the Christmas vibe is sure strong at home. However, these rum balls would set us into the Christmas mood much sooner, such a great festive treat 🙂
Life is busy even without birthdays to celebrate. How do you do it?
Rum Balls! The classic Christmas treat! It just isn't Xmas if rum balls aren't on the table.I put my tree up today and I'm starting to get excited!! Merry Christmas 🙂
These balls look so yummy!!! And is perfect to serve at Christmas party!Nice to learn a favourite Australian recipe!Have a wonderful week!
I have an aunt that makes these too. Yours look really good!I'm hosting a Christmas Recipe party on Thursday (with prizes). Hope you can stop by!
I love rum balls-thank you for the recipe.
I love rum balls. They're well-known in my country, too, and we make them every year at Christmas, too 🙂 However, I've never had them with cocoa powder, so I'll give it a try :)Love your photo!
Very pretty rum balls. Have fun with the birthdays(mine is tomorrow:))!
These look delicious! Mmmm, makes me want to make some this afternoon!
I've mae port balls but never rum balls. I like the look of them rolled in the coconut!