This post may contain affiliate links. Please read our disclosure policy.
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.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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 looks tasty and delicious. I will definitely try this and cook for my friends. THANKS!!!!
Hello there, Sound really good recipe. Thanks for sharing.
Thank you for the recipe Karina, these balls are amazing
Hey Karina, this recipe looks amazing! Can I use any type of alcohol instead of rum.
Hey Blitzo! Yes you can.
I used 2T spoons of rum and 2 T spoons of Rum Emulsion flavoring, so yummy! Trying Baileys and Frangelico next!
Loving how adaptable this recipe is.
Hi are there any substitutes for condensed milk? Thank you.
So good! They definitley need more alcohol to cut through the sweetness of the condensed milk. Next time I’ll chill the mix before rolling into balls so they don’t lose their shape in the tray.
This recipe looks pretty good! Anyone know if I can use Italian Biscotti in place of the vanilla wafer cookies or is that too much?
That should be fine!
Not to bad think it needed a little more rum for that rum flavour definitely going to try this again.
These we’re off the chain, I love Coconut rum, so I used 4tbls, OMG! Just saying!!
Rena!
Thanks for sharing. These are my favorite also! So glad that you like them. Thanks for following along with me! xo