Rum balls with toasted coconut

I have a few hard ‘n’ fast rules for an epic rum ball: Ingredients 250g packet plain sweet biscuits (I use Malt ‘O’ Milk) 395g can sweetened condensed milk 11⁄2 cups desiccated coconut, plus extra for serving (optional) 1⁄4 cup superb quality cocoa powder, preferably Dutch-processed 1 tsp ground cinnamon 1 tsp vanilla bean paste 1⁄4 cup white or dark rum* Method Toast the coconut in a dry frying pan over low heat, stirring constantly, until golden (about 3 minutes). Allow to cool. Briefly process your biscuits in a food processor.

We don’t want a uniform crumb – the odd little chunk of biscuit is excellent. Turn out into a bowl and add the condensed milk, 11⁄4 cups of the coconut (reserving the remainder for rolling), and the cocoa powder, spices and rum. Stir well to combine.



Shape the mixture into golf ball-sized balls, then roll in the toasted coconut. Pop in the fridge for 2 hours or until firm. Serve with extra toasted coconut! The rum balls will keep for 3 weeks in an airtight container in the fridge.

* Note: I’m indifferent whether you use white or dark rum – either works − but I’m a Queensland girl at heart, so Bundy (dark) features in mine. Rum 'n' raisin 'n' rum ball ice-cream sandwiches One bowl chocolate and nougat truffle.