Colleen's Aussie rum balls
These are Jared's favorite rum balls, straight from his mom's kitchen in Old Bar, Australia.
Ingredients
- 250 grams arrowroot biscuits (aka cookies) US friends, try animal crackers
- 2 cups unsweetened desiccated coconut One cup for the mix, one cup for rolling
- 395 grams sweetened condensed milk 1 can
- 1/4 cup cocoa powder
- 1/3 cup mixed nuts
- 3 TBSP dark rum spiced rum will also work here
Instructions
- Pulse arrowroot biscuits in food processor until they're fine crumbs.
- Add the remainder of the dry ingredients to the food processor (cocoa, mixed nuts, 1 cup dessicated coconut) and pulse until combined. It's okay if the nuts are still slightly chunky, it adds to the texture.
- Add the sweetened condensed milk and 3 TBSP rum to the food processor and pulse until combined. The mixture will get thick and sticky.
- Roll the mixture into ping-pong-sized balls. Sprinkle remaining 1 cup desiccated coconut onto a plate, and coat each ball with coconut before placing in an airtight container.
- Refrigerate for minimum of four hours—rum balls taste best cold!
Notes
- Store rum balls in the fridge for up to two weeks.
- I realize the recipe is in a mixture of US & metric measurements, just roll with it (and if you don't have a kitchen scale I *highly* recommend you get one. I use mine for so much: baking, pouring the perfect cup of Chemex coffee, and weighing foster kittens.
- See tips above the recipe for information on substitutions.