Coconut-Coated Chocolate Rum Balls recipe
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Ingredients
- 1 (9 ounce) package arrowroot biscuits (such as Arnott's® Milk Arrowroot™) 1 (14 ounce) can reduced-sugar sweetened condensed milk (such as Nestle®) ½ cup unsweetened cocoa powder (such as Hershey's®) ½ cup finely shredded unsweetened coconut 2 tablespoons rum ¾ cup finely shredded unsweetened coconut
Nutrition Info
- 110.9 caloriescarbohydrate: 15.1 gcholesterol: 4.4 mgfat: 5 gfiber: 1.2 gprotein: 2.2 gsaturatedFat: 3.3 gservingSize: -sodium: 51.8 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut-Coated Chocolate Rum Balls
Directions
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Place biscuits in a large resealable plastic bag and crush with a rolling pin until crumbs are mostly uniform in size. Transfer to a large bowl and add condensed milk, cocoa powder, 1/2 cup shredded coconut, and rum. Mix with a wooden spoon or your hands, until all ingredients are combined and mixture has formed a thick dough.
Place 3/4 cup shredded coconut in a shallow bowl. Roll dough into tablespoon-sized balls, then roll in coconut to coat. Place on a tray and refrigerate until firm, about 1 hour.