Christmas Rum Balls
A fun recipe that can be done with kids. I had a class of grade-one kids making this with rum essence instead of rum. They loved it!
A fun recipe that can be done with kids. I had a class of grade-one kids making this with rum essence instead of rum. They loved it!
- Carbohydrate 9.16787625051499 g
- Cholesterol 5.1952 mg
- Fat 2.67958600113243 g
- Fiber 0.369712500429496 g
- Protein 1.3594827501126 g
- Saturated Fat 2.03244142600421 g
- Serving Size 1 1 Serving (21g)
- Sodium 21.5579250006763 mg
- Sugar 8.79816375008549 g
- Trans Fat 0.149358600067662 g
- Calories 67 calories
Step-by-step
- On pastry sheet roll biscuits with rolling pin (crush). I find it easier to do in small batches.
- Mix biscuits, coconut, rum, cocoa and vanilla.
- Add condensed milk and mix well.
- Roll in little balls (one teaspoon of mixture) and then roll in extra coconut.
- Place on tray and put in refrigerator until set (about 2 hours).
- You can substitute rum essence for rum if you have kids to make it non-alcoholic.
Ingredient quantities printed on a page obscure the mechanical realities of working with sticky binders like sweetened condensed milk. Crushing dry coffee biscuits into a uniform crumb requires a sturdy rolling pin and a heavy-duty zip-top bag rather than a flat pastry sheet, which tends to leak fine particles across the counter. Crushing the cookies in small batches ensures consistent particle size, preventing large chunks from destabilizing the rolled shapes. When scaling this yield of twenty portions upward or downward, maintain the ratio of condensed milk to dry ingredients strictly; adding extra liquid without increasing the dry base creates a wet dough that fails to hold its spherical form. Conversely, reducing the liquid too far yields a crumbly mixture that resists rolling. Incorporating the rum alongside vanilla extract and cocoa powder hydrates the dry coconut and biscuit crumbs evenly before the viscous milk binds them together. Portioning the mixture using a standard one-teaspoon measure guarantees uniformity, ensuring that every piece chills at the exact same rate. Transfer the finished spheres onto a parchment-lined tray and refrigerate them for at least two hours until completely firm and set. Storing the finished confections in an airtight container in the refrigerator preserves their moisture for up to one week.
