Rum balls are the easiest 4-Ingredient Christmas treat! NO BAKE and NO MELTING CHOCOLATE! Where chocolate and coconut meet condensed milk and crushed cookies with a hint of rum to make the BEST treats to give as gifts OR serve to your guests!
Keyword: rum balls
For Chocolate Coconut Balls:
9ounces(250 grams) vanilla wafers/cookies,or plain chocolate cookies
14ounces(400 grams) sweetened condensed milk (I use Nestle)
1teaspoonpure vanilla extract
1/2cupunsweetened cocoa powder(I use Hershey's)
1/2cupfinely shredded or desiccated coconut
pinch of salt
3/4cupfinely shredded or desiccated coconut(or more)
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.
Store in an airtight container in the refrigerator for up to 1 week.Store in an airtight container layered with parchment paper or plastic wrap in the freezer for up to 4 weeks.