Chocolate coconut rum balls with butter biscuits are a Slovenian classic. Traditionally made around the holidays, this no bake dessert is so easy and so quick to make. You only need a handful of ingredients for a big batch of rum balls.
Rum balls with coconut are one of my favorite desserts. They’re a must-have on a holiday cookie platter and a great no bake dessert, that I reach for when I want something quick and easy.
You make these rum balls without baking. All it takes is a base of crushed cookies, like European butter biscuits or vanilla wafers.
This base is then mixed with unsweetend shredded coconut and a mix of melted butter, chocolate powder and rum. I also include milk, as much as needed, to make a pliable dough.
You can make rum balls without rum. If you can find it, aritifcial rum flavoring will give you the same aroma without any alcohol. I like to use this when making rum balls for children.
But if you want to eliminate the flavor of rum completely, just use whole milk instead. It’ll give you the result you want, a delicious no bake rum ball that’s flavorful and perfectly soft.
More no bake dessert recipes to explore
- Whipped mascarpone strawberry cups (These are so delicious and come together in no time.)
- No bake white chocolate tart with strawberries (A true showstopper and perfect for summer entertaining.)
- Wine peaches with ice cream (Summer dessert with ripe peaches, European style.)
- Caramelized apple yogurt parfaits (Impressive parfaits made with yogurt and caramelized apples. Really easy to make and not too sweet.)
Recipe
Chocolate coconut rum balls
Ingredients
- 7 oz butter biscuits
- 1 cup powdered sugar
- 1 1/4 cups unsweetened shredded coconut
- 3/4 cup unsalted butter
- 1 cup chocolate powder
- 1 tablespoon dark rum
- 2 tablespoons milk
Instructions
- In your food processor, combine the biscuits and sugar and blend until they’re finely ground, resembling a beige dust. Transfer to a large bowl. Mix in coconut.
- In a saucepan, set over medium heat, melt the butter. Remove from heat and whisk in the chocolate powder. When dissolved, whisk in rum and milk.
- Pour the chocolate mixture over the crumbs. Stir until it is completely incorporated.
- Try to make a rum ball. If the mixture is too crumbly and you’re having trouble forming a ball add another tablespoon of milk. If the mixture is good, cover it tightly with plastic wrap or foil and chill the mixture in the refrigerator for 30 minutes.
- Once chilled, roll out 50 balls. If desired roll each one in more coconut or chocolate powder. Store rum balls in an airtight contianer in the refrigerator for up to 1 week. They taste best served at room temperature (which softens the butter).
Man-we got hit pretty heavy with snow over here! It was marvelous :). Hope you get some soon!
Hope it didn’t cause too many problems! We got some the morning after this post, which made me so happy. 🙂
What delicious rum balls. I just love how easy they are to make too – incredibly captured too!
Thanks Thalia! And they are, so easy in fact it’s hard for me not to make them all the time. 🙂