Australian/ Christmas/ Dessert/ Recipes/ Snack/ Super Simple/ Sweets & Slices/ Valentine's Day

10 Minute Chocolate Coconut Balls – Rum Balls

09/11/2022

These easy chocolate coconut balls are a fun and festive no-bake treat you can make in just 10 minutes! They’re batchable, freezeable and giftable, or add them to your sweet dessert table for Christmas.

A close up of rum balls on a plate. You can see the texture of the milo and desiccated coconut.

Why We Love This

Coconut balls are a fun festive treat and an easy no bake dessert. They’re a popular Christmas sweet, but when they’re so yummy why not enjoy any time of the year?

It’s so quick to make these sweet little bites (in just 10 minutes!), and they’re perfect for sharing. 

The rum balls base recipe is super easy to adapt to make them your own (see our variation ideas below), and batchable too, so you can easily make extras for edible gifts and freeze some for later.

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Related: Coconut Ice / No Bake Lemon Slice / Mini Christmas Puddings

A stack of chocolate coconut balls sits beside a tin, bowl and another plate.

What are Chocolate Coconut Balls? 

Choc Coconut balls, also called Rum Balls, are small round treats that are made with crushed biscuits, desiccated coconut, cocoa powder and sweetened condensed milk. They’ll sometimes have a splash of rum or other spiced spirit, but this is usually left out if kids will be eating them as well.

They’re also sometimes known as coconut truffles, except they don’t have a soft ganache filling like regular truffles. Instead they are rolled in a coating of extra coconut, cocoa or our family favourite – Milo

These festive chocolate rum balls are quite similar to our candy spuds recipe, except candy spuds are made with icing sugar (aka powdered sugar) instead of crushed biscuits.

What You’ll Need

  • Crushed Biscuits(Note: For US readers, note we mean cookies rather than scone-like biscuits). We generally use Milk Arrowroot biscuits, sub with Milk Coffee biscuits, oat biscuits or digestive biscuits if you prefer. 
  • Cocoa – These coconut balls are amazing with 100% cocoa for a deliciously intense chocolate flavour. You can sub with drinking chocolate, however please note that they will be much sweeter if you do. 
  • Desiccated Coconut – Ie finely grated and dehydrated coconut. Avoid chunky sliced or shredded coconut as it won’t be fine enough for the balls to hold their shape.
  • Sweetened Condensed Milk – Sub with condensed coconut milk for a dairy free and vegan version.
  • Coatings – Your choice of extra desiccated coconut and/or Milo (or both!). We like using Milo as the colour contrasts nicely with the darker brown from the cocoa. For US readers, just use cocoa or sub with regular drinking chocolate.
Ingredients laid out to make chocolate coconut balls.

How to Make Chocolate Coconut Balls

First, gather your ingredients: See recipe card below for measurements.

  1. Set up the coatings (milo and ⅓ cup desiccated coconut) on small plates, ready to roll the coconut balls.
  2. Crush milk arrowroot biscuits into fine crumbs using a food processor, or sealed bag and rolling pin.
  3. Transfer crushed biscuits to a mixing bowl. Add cocoa powder1 cup desiccated coconutcondensed milk and optional: rum. Mix with a wooden spoon and finish off with your hands, forming the mixture into a sticky, rough dough.
  1. Roll a tablespoon of mixture into a ball using your hands, repeat for remaining dough.
  2. Roll the first half (around 15-20 balls) in desiccated coconut, and the remaining half in milo (or cocoa).
Plates with rum balls being rolled in both milo and coconut.

Wandercook’s Tips

  • Coatings – Don’t skimp out on the coatings. These not only taste and look awesome, they stop the coconut balls from sticking together. 
  • Storage – No bake coconut balls will last for up to a week if they’re not all eaten straight away! To keep them fresh, store them in an airtight container. For softer coconut balls, keep them on the counter, or for harder bites, store them in the fridge. Note that the milo coating will go a little sticky if popped in the fridge, but still tastes great!

FAQs

Can I freeze them?

Yes you can freeze coconut balls. Keep them in an airtight container to stop them taking on any aromas from the freezer. They’ll last around 2 months, possibly longer, but always use your best judgement.

Variations

  • Add Flavour – Add a few drops of vanilla, peppermint, almond or cherry essence. Or add a splash of rum, whisky or your favourite liqueur for an extra special Christmas treat for the adults.
  • Add Texture – Try adding a handful of chopped nuts (almond, walnut or pistachio) or chopped dried fruit (apricots are our favourite) into the coconut mixture before forming into balls. 
  • Add a Surprise Filling – Press a whole almond, chocolate chips or sliced dates inside each coconut ball for a raffaello style treat. 
  • Chocolate Coating – Instead of rolling them in milo or desiccated coconut, try dipping them in your favourite melted chocolate. Place them on a lined baking tray and pop them in the freezer for around 30 mins to help them set. Store this version in the fridge until ready to eat to make sure the chocolate coating won’t melt. 
  • Make Them Vegan / Vegetarian Friendly – Swap out the sweetened condensed milk for condensed coconut milk and make sure your biscuits are vegan friendly.
Plates of rum balls coated in both milo and coconut in a stack.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A stack of coated chocolate coconut balls, ready to eat.

10 Minute Chocolate Coconut Balls – Rum Balls

These easy chocolate coconut balls are a fun and festive no-bake treat you can make in just 10 minutes! They're batchable, freezeable and giftable, or add them to your sweet dessert table for Christmas.
5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Christmas, Dessert
Cuisine: Australian
Servings: 36 balls
Calories: 91kcal
Author: Wandercooks
Cost: $5

Ingredients

To coat:

Optional:

  • 1 tbsp spiced rum sub with port or sherry

Instructions

  • Set up the coatings (milo and ⅓ cup desiccated coconut) on small plates, ready to roll the coconut balls.
    ⅓ cup desiccated coconut, ¼ cup milo
  • Crush milk arrowroot biscuits into fine crumbs using a food processor, or sealed bag and rolling pin.
    250 g milk arrowroot biscuits
  • Transfer crushed biscuits to a mixing bowl. Add cocoa powder, 1 cup desiccated coconut, condensed milk and optional rum. Mix with a wooden spoon and finish off with your hands, forming the mixture into a sticky, rough dough.
    3 tbsp cocoa powder, 1 cup desiccated coconut, 1 tin sweetened condensed milk, 1 tbsp spiced rum
  • Roll a tablespoon of mixture into a ball using your hands, repeat for remaining dough. Roll the first half (around 15-20 balls) in desiccated coconut, and the remaining half in milo (or cocoa).
    ⅓ cup desiccated coconut, ¼ cup milo

Video

YouTube video

Recipe Notes

  • Coatings – Don’t skimp out on the coatings. These not only taste and look awesome, they stop the coconut balls from sticking together. 
  • Storage – No bake coconut balls will last for up to a week if they’re not all eaten straight away! To keep them fresh, store them in an airtight container. For softer coconut balls, keep them on the counter, or for harder bites, store them in the fridge. Note that the milo coating will go a little sticky if popped in the fridge, but still tastes great!
  • Add Flavour – Add a few drops of vanilla, peppermint, almond or cherry essence. Or add a splash of rum, whisky or your favourite liqueur for an extra special Christmas treat for the adults.
  • Add Texture – Try adding a handful of chopped nuts (almond, walnut or pistachio) or chopped dried fruit (apricots are our favourite) into the coconut mixture before forming into balls. 
  • Add a Surprise Filling – Press a whole almond, chocolate chips or sliced dates inside each coconut ball for a raffaello style treat. 
  • Chocolate Coating – Instead of rolling them in milo or desiccated coconut, try dipping them in your favourite melted chocolate. Place them on a lined baking tray and pop them in the freezer for around 30 mins to help them set. Store this version in the fridge until ready to eat to make sure the chocolate coating won’t melt. 
  • Make Them Vegan / Vegetarian Friendly – Swap out the sweetened condensed milk for condensed coconut milk and make sure your biscuits are vegan friendly.

Nutrition

Nutrition Facts
10 Minute Chocolate Coconut Balls – Rum Balls
Amount per Serving
Calories
91
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
53
mg
2
%
Potassium
 
81
mg
2
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
38
mg
4
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

10 Minute Chocolate Coconut Balls - Rum Balls
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