Boy Bakes Treats - Rum Balls

Rum Balls

Boy Bakes Treats - Rum Balls

While rum balls may be best associated with Christmas, they're honestly just as perfect for parties, celebrations, catch-ups or solo snacking. Sweet, indulgent and adults-only - as well as being no-bake and easy to make - why shouldn't this be a year-round treat?

The great thing about these mini-goodies is that they're crazy versatile. If coconut's not your thing, swap them out for a walnut, pecan or hazelnut. Not down with a rum? Try bourbon instead. Likewise, the cookies are a starting suggestion. Use wafers, gingerbread, leftover cake - in fact any kind of baked good you've got lying around should do the trick. Powdered milk has been added for a bit of added creaminess, but this is entirely optional.

There's a trio of coating options in here - coconut, cocoa, and chocolate sprinkles - for a bit of contrast and pop, but you can mix and match here to your heart's content. You can even go all out and dip them in white, milk or dark melted chocolate. Roll the balls as soon as you take the mix out of the fridge so it can pick up the most of your coating, and wet your hands before handling your chocolate mixture. This will help you shape the balls and prevent everything sticking to your palms.

Finally, try to prepare these in advance if you can. They'll firm up in the fridge and a couple of days will help the alcohol infuse and the flavours blend. Just before you serve them up, give them a little time to warm to room temperature. A slight softness will enhance the rum ball's rich deliciousness.




30 minutes
plus resting


Just set and rest


  • 250g plain sweet cookies
  • 1 cup desiccated coconut
  • 1/2 cup cocoa
  • 1/4 cup powdered milk
  • 1/3 cup dark spiced rum
  • 395 gram can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Extra dessicated coconut, cocoa and chocolate sprinkles for coating


  1. Place the cookies into a food processor and blitz into fine crumbs. You can also just throw them into a sandwich bag and crush them with a rolling pin. This is more fun.
  2. Drop the crushed cookies into a large mixing bowl, add the dessicated coconut, cocoa, and powdered milk and mix until well combined. Add the rum, condensed milk, and vanilla and stir until the mixture is a thick and sticky consistency. If your mixture is too wet, add some more crushed cookies (and a little more cocoa). If it is too dry, add a tablespoon or two of extra rum. Place in the fridge for around 30 minutes or so until it is firm enough to roll into balls.
  3. Find a large, flat tray that fits in the fridge and place some baking paper over the top of it. Take your mixture out of the fridge and scoop out enough to make a walnut-sized ball (around 2.5 cm in diameter). Roll the ball in the coating of your choice, place on a tray and repeat until all the mixture has been used up. Place them back in the fridge and let them chill until they are firm and ready to serve.

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