This rum balls recipe is an easy, no-bake treat that comes together quickly and is ideal for serving a crowd.
Perfect for the holidays, gift giving, or as a simple year-round sweet, these chocolate rum balls are tasty, portable and simple to prepare ahead of time. They also freeze well for longer storage.
I make this rum balls recipe for many family celebrations and always at Christmas. It’s a classic, fuss-free treat—easy to scale up, simple to freeze, and loved by guests. When I’m entertaining I often double the batch because they disappear fast.
For full ingredient quantities and step-by-step instructions, see the printable recipe card in the recipe section below.
Ingredients
These basic pantry ingredients make a rich, chocolatey rum ball:
- crushed plain sweet biscuits or cookies (try Arnott’s Nice or shortbread; avoid sandwich cookies with cream filling)
- sweetened condensed milk (use full‑fat for the best texture)
- unsweetened coconut (desiccated for the mixture, and shredded if you prefer to roll the balls in it)
- instant dry milk powder (optional, but adds creaminess)
- dark rum (adds the signature boozy warmth)
- unsweetened cocoa powder (for deep chocolate flavour)
Instructions
Making these rum balls is quick and straightforward:
- Combine all ingredients in a bowl and mix until evenly combined.
- Chill the mixture in the refrigerator for about one hour or until firm enough to shape.
- Form rounded teaspoonfuls into balls, then roll each ball in shredded coconut (or your chosen coating).
- Return the finished balls to the refrigerator until fully set. Store chilled.
Tips for success
These tips ensure the best texture and appearance:
- Crush the biscuits or cookies very finely so the mixture binds smoothly.
- Mix thoroughly so cocoa, coconut and condensed milk are evenly distributed.
- Be sure to chill the mixture for about an hour so it firms up and is easy to roll.
- Coat the balls immediately after shaping so the coconut or coating sticks well.
Variations
There are many ways to personalise this classic recipe. Here are some ideas:
- Add 1/2 teaspoon peppermint extract for a minty version.
- Stir in the finely grated zest of one orange for a bright citrus note.
- Soak 1/2 cup chopped raisins in rum and fold them into the mixture.
- Use ginger-flavoured biscuits for a spicier profile.
- Swap rum for bourbon, whiskey, or Baileys Irish Cream for different boozy notes.
Coating options are endless—try one of these:
- Crushed or finely chopped nuts (pecans, walnuts, almonds)
- Chocolate or coloured sprinkles
- Drinking chocolate or unsweetened cocoa powder
- Dipping in melted white, milk or dark chocolate
FAQs
Store rum balls in an airtight container in the refrigerator.
They will keep for at least two weeks refrigerated, and often longer depending on ingredients and storage conditions.
Yes. Freeze in an airtight container for up to two months. Thaw overnight in the refrigerator before serving.
Place biscuits in a sturdy zip-top bag, remove excess air, and crush with the bottom of a bottle or a heavy mug until finely broken.
No—this is a no-bake recipe, so the alcohol remains in the finished rum balls.
Yes. Substitute apple juice or orange juice (with orange zest) for the rum.
If you prefer to omit dry milk powder, reduce the rum slightly (for example to about 1/4 cup) and adjust the condensed milk if needed to reach a firm, rollable consistency.
Serving suggestions
Serve chilled straight from the refrigerator—these are a hit at any gathering. For gifting, arrange rum balls in cellophane bags tied with festive ribbon, or pack them in jars or mugs wrapped in cellophane for a pretty presentation.
More recipes you will love
Try other classic treats and festive sweets to complement these rum balls.
Rum Balls Recipe
Ingredients
- 1⅓ cups (395 grams / 14 oz) sweetened condensed milk
- 2½ cups (250 grams / 8 oz) crushed plain sweet biscuits/cookies
- ½ cup unsweetened desiccated coconut
- ½ cup dry milk powder
- ⅓ cup dark rum
- ¼ cup unsweetened cocoa
- 1 cup unsweetened desiccated or shredded coconut for coating
Instructions
- Combine all ingredients and mix thoroughly.
- Refrigerate the mixture for one hour or until firm enough to shape.
- Take rounded teaspoons of the mixture, form into balls and roll in shredded coconut.
- Refrigerate until completely set. Store in the refrigerator.
Notes
Variations
Small changes make different flavour profiles—try peppermint, orange zest, soaked raisins, ginger biscuits, or other spirits.
- Add 1/2 teaspoon peppermint oil or extract
- Mix in finely grated zest of one orange
- Soak 1/2 cup chopped raisins in rum and fold in
- Use ginger-flavoured biscuits
- Try bourbon, whiskey or Baileys instead of rum
Coating ideas: chopped nuts, sprinkles, cocoa powder, or dip in melted chocolate.
FAQ’s
How to store?
Store the rum balls in the refrigerator.
How long will they keep?
They should keep at least two weeks refrigerated, often longer.
Can this recipe be frozen?
Yes. Freeze in an airtight container for up to two months and thaw in the refrigerator overnight.
How to crush biscuits without a food processor?
Place biscuits in a zip-top bag, remove the air and crush with the bottom of a bottle or heavy mug.
Will the alcohol evaporate?
No—because this is no-bake, the alcohol remains.
Can I make this alcohol-free?
Yes—substitute apple juice or orange juice with orange zest for rum.
Substitute for instant milk powder?
If you omit the dry milk powder, reduce the rum slightly (for example to 1/4 cup) and proceed; adjust with condensed milk if needed.
Nutritional Estimate Per Serving
Carbohydrates: 9 g |
Protein: 2 g |
Fat: 4 g
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate based on the specific brands and ingredients you use.