Name: Coconut Rum Balls recipe
Prep time: 95 min
Cook time: 2 min
Total time: 97 min
Yield: 30
Ingredients: 250 g chocolate ripple biscuits; 395 g sweetened condensed milk; 2 tbs rum; 1 1/3 cup desiccated coconut; 180 g dark chocolate chopped

by Super Food Ideas Last updated on 07/09/2019

Share the love this Christmas with these deliciously easy coconut rum balls. - Super Food Ideas

Ingredients

250 g Arnott's chocolate ripple biscuits
395 g sweetened condensed milk
2 tbs rum
1 1/3 cup desiccated coconut
180 g dark chocolate chopped

Method

Step 1

Process biscuits in a food processor until crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm.
Step 2

Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll 1/2 the balls in coconut to coat. Transfer to a plate.
Step 3

Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until melted and smooth. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess. Place on prepared tray (see note). Refrigerate for 20 minutes or until set. Serve.

Equipment

1 microwave

Recipe Notes

from Australia’s Best Recipes team

If chocolate becomes too thick, re-melt in the microwave on MEDIUM (50%) for 30 seconds. A good tip for storage is to place balls in an airtight container. Refrigerate for up to 1 week. Remove from fridge 10 minutes before serving.