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Chocolate Rum Balls are the ultimate no-bake Christmas treat made with just four simple ingredients. Rich cocoa, crushed cookies, sweetened condensed milk, and a splash of rum come together in minutes for the easiest festive bite. No baking, no melting chocolate, just quick, delicious results.
Rolled in coconut and packed with flavor, these rum coconut balls are a holiday favorite across Australia. The hint of rum adds a grown-up twist that makes them perfect for gifting or entertaining. If you’re after a nostalgic, fuss-free treat, these chocolate coconut rum balls deliver every time.
What Makes This Recipe Work
This recipe is all about simplicity without sacrificing indulgence. With just four pantry-friendly ingredients, you get rich, fudgy Chocolate Rum Balls that taste like you spent hours in the kitchen. No baking means it’s fast, foolproof, and perfect for holiday chaos.
The combination of cocoa, crushed cookies, and condensed milk creates a soft, chewy center with deep chocolate flavor. A splash of rum cuts the sweetness and adds that nostalgic festive warmth. Rolled in coconut, these rum balls get a final touch of texture and a pretty, snowy finish.
What Goes Into Chocolate Rum Balls
These Chocolate Rum Balls come together with just a few pantry staples, making them perfect for easy holiday prep. The ingredients are simple, but the flavor is rich, chocolatey, and irresistibly festive.
A few standouts to keep in mind:
- Vanilla cookies – Crushed to create the base. You can use vanilla wafers, plain chocolate cookies, or even graham crackers.
- Sweetened condensed milk – Adds sweetness and binds everything together without the need for extra sugar.
- Rum – Optional, but adds that signature holiday warmth and depth. Use dark or spiced rum for best flavor.
Note: Please see recipe card at the bottom fur a full list of ingredients with measurements.
How To Make Chocolate Rum Balls
- Set Up: Prepare a ziplock bag and rolling pin (or food processor), a large mixing bowl, and a shallow bowl with ¾ cup of coconut for rolling.
- Crush Cookies: Place cookies in the ziplock bag, seal, and crush with a rolling pin, or pulse in a food processor until fine crumbs form.
- Mix Ingredients: Add crushed cookies, coconut, cocoa powder, condensed milk, rum, and vanilla to the bowl. Mix with a wooden spoon, then switch to your hands once it thickens.
- Form Balls: Scoop 1 tablespoon of mixture and roll into 1 to 1½ inch balls. Roll each in coconut until fully covered, place on a tray, and refrigerate until ready to serve.
Chocolate Rum Balls are a festive way to end any holiday meal. Serve them after Garlic Herb Prime Rib or a Brown Sugar Mustard Glazed Ham for a rich, satisfying finish.
They also pair well with Sundried Tomato and Garlic Roast Lamb, offering a sweet contrast to the savory, bold flavors. These rum-infused bites round out the menu with a touch of indulgence.
Recipe FAQ’s
Yes! Simply leave out the rum and replace it with a splash of milk for a non-alcoholic version that’s still delicious.
Absolutely. Freeze them in a single layer on a tray, then transfer to a sealed container. Thaw in the fridge before serving.
Yes! Try rolling them in cocoa powder, crushed nuts, sprinkles, or even powdered sugar for variety.
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Rum Balls
Ingredients
For Chocolate Coconut Balls:
- 9 ounces vanilla wafers cookies or plain chocolate cookies
- 14 ounces sweetened condensed milk I use Nestle
- 3 tablespoons rum optional
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder I use Hershey's
- 1/2 cup desiccated coconut or finely shredded
- 1 pinch salt
For Coating:
- 3/4 cup desiccated coconut or finely shredded
Instructions
- Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
- Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It’s ok if there are some slightly larger pieces.
- Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
- Scoop out a tablespoonful of mixture and roll into a 1 – 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
- Refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It turned out perfect, I am making 3 batches one rum done yeah, two brandy and the third whisky, the question is will I stop there? Thank you for making the recipe so easy.
Haha I love your dedication! Who knows where the flavor journey will take you next? Thanks for making it a fun experiment, and cheers to your mixologist skills!