Chocolate coconut rum balls

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.

quick chocolate coconut 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.

butter biscuits

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.

making rum ball dough with chocolate

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

no bake rum balls with coconut and chocolate

Chocolate coconut rum balls

Easy to make rum balls with coconut and chocolate. Flavorful and always well received by everyone.
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total: 1 hour 10 minutes
Servings: 50

Ingredients

  • 7 oz (200 g) butter biscuits
  • 1 cup (110 g) powdered sugar
  • 1 1/4 cups (115 g) unsweetened shredded coconut
  • 3/4 cup (170 g) unsalted butter
  • 1 cup (130 g) chocolate powder
  • 1 tablespoon (15 ml) dark rum
  • 2 tablespoons (30 ml) 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).

Notes

I always make these with butter biscuits (like Leibniz), but vanilla wafers would work too.
You can substitute ground chocolate with milk chocolate (that you melt with the butter) or even with a hot chocolate mix.
Add more rum instead of the milk to make these stronger. Alternately, you can skip the rum and add only milk if you’re making these for kids too.
Course: Dessert
Cuisine: European, Slovenian
Author: Alice
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4 Comments

  1. Kelsey M wrote:

    Man-we got hit pretty heavy with snow over here! It was marvelous :). Hope you get some soon!

    Posted 1.29.15 Reply
    • Alice wrote:

      Hope it didn’t cause too many problems! We got some the morning after this post, which made me so happy. 🙂

      Posted 2.1.15
  2. Thalia @ butter and brioche wrote:

    What delicious rum balls. I just love how easy they are to make too – incredibly captured too!

    Posted 1.31.15 Reply
    • Alice wrote:

      Thanks Thalia! And they are, so easy in fact it’s hard for me not to make them all the time. 🙂

      Posted 2.1.15