Coconut and Walnut Rum Balls

    Coconut and Walnut Rum Balls

    (45)
    7saves
    4hours20min


    45 people made this

    Rum and coconut are a perfect combination and work well in these sweet treats. Bound together with biscuit crumbs and condensed milk no cooking or melting is required.

    Ingredients
    Serves: 96 

    • 375g sweet biscuits, crushed very fine
    • 1 1/3 cups desiccated coconut
    • 1 cup finely chopped walnuts
    • 1 (400g) tin sweetened condensed milk
    • 1/4 cup (60ml) rum
    • 1 cup desiccated coconut, for rolling

    Directions
    Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

    1. In a large bowl toss together the crushed biscuits, coconut and walnuts.
    2. Stir in the sweetened condensed milk and rum then mix well. Refrigerate for 4 hours.
    3. Roll the mixture into 2cm balls then roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.
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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (45)

    0

    A unique take on the classic, but definitely worth it!  -  06 Dec 2016

    by
    34

    This was my second time making rum balls, the first time I made chocolate ones. These coconut rum balls tasted sooooo good and were very easy to make. I used crushed almonds instead of walnuts because I can't stand walnuts, and they turned out great. I made them a week ahead and put them in tin cans, made EXCELLENT Christmas gifts and stored well in the fridge. The only problem was after you roll a few balls, your hands get very sticky, so have a spoon nearby to scrape the sticky stuff off your hands after rolling a some balls!!  -  29 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    27

    A great variation for rum balls! I make a few changes to the listed recipe, however. I prefer to toast the coconut before I roll the balls in it- YUM! I also add about 1/8 cup more rum (coconut flavored), otherwise the coconut flavor completely masks the rum flavor.  -  20 Dec 2005  (Review from Allrecipes USA and Canada)

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