Prep 20 m Ready In 1 h 20 m
“These coconut-coated chocolate rum balls taste so good.”
Ingredients
1 (9 ounce) package arrowroot biscuits (such as Arnott’s(R) Milk Arrowroot(TM))
1 (14 ounce) can reduced-sugar sweetened condensed milk (such as Nestle(R))
1/2 cup unsweetened cocoa powder (such as Hershey’s(R))
1/2 cup finely shredded unsweetened coconut
2 tablespoons rum (optional)
3/4 cup finely shredded unsweetened coconut
Directions
Place biscuits in a large resealable plastic bag and crush with a rolling pin until crumbs are mostly uniform in size. Transfer to a large bowl and add condensed milk, cocoa powder, 1/2 cup shredded coconut, and rum. Mix with a wooden spoon or your hands, until all ingredients are combined and mixture has formed a thick dough.
Place 3/4 cup shredded coconut in a shallow bowl. Roll dough into tablespoon-sized balls, then roll in coconut to coat. Place on a tray and refrigerate until firm, about 1 hour.
Ingredients
- 1 (9 ounce) package arrowroot biscuits (such as Arnott's(R) Milk Arrowroot(TM))
- 1 (14 ounce) can reduced-sugar sweetened condensed milk (such as Nestle(R))
- 1/2 cup unsweetened cocoa powder (such as Hershey's(R))
- 1/2 cup finely shredded unsweetened coconut
- 2 tablespoons rum (optional)
- 3/4 cup finely shredded unsweetened coconut
Instructions
Place biscuits in a large resealable plastic bag and crush with a rolling pin until crumbs are mostly uniform in size. Transfer to a large bowl and add condensed milk, cocoa powder, 1/2 cup shredded coconut, and rum. Mix with a wooden spoon or your hands, until all ingredients are combined and mixture has formed a thick dough.
Place 3/4 cup shredded coconut in a shallow bowl. Roll dough into tablespoon-sized balls, then roll in coconut to coat. Place on a tray and refrigerate until firm, about 1 hour.
Notes
Prep: 20 mins Additional: 1 hr Total: 1 hr 20 mins Servings: 30 Yield: 30 balls
