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Wooden paddle with ceramic bowl containing rum balls. Rum balls scattered around

Rum Balls

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  • Author: Nina Mills
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 30-32 balls 1x
  • Category: Snacks
  • Cuisine: Australian


The original and the best recipe for rum balls (minus the rum)


  • 1 packet Marie biscuits
  • 395g tin sweetened condensed milk
  • 2 tablespoons cocoa
  • ½ cup desiccated coconut
  • Extra desiccated coconut for rolling


  1. Blitz the Marie biscuits in a food processor until they resemble biscuit crumbs (they can be a bit chunky) (see note 1)
  2. In a bowl, add the biscuit crumbs, sweetened condensed milk, cocoa and coconut and mix really well
  3. Take dessertspoonfuls of the mixture and squash to form a blob. Then roll into balls using your hands
  4. Toss balls through the extra coconut to coat
  5. Chill in the fridge for an hour. Store in an airtight container in the fridge


  1. If you don’t have a food processor (or if you have just had a bad day), you can put the biscuits in a freezer bag and give them a bash with a rolling pin to break them up! I tend to do the smash in a bag method, just because I am too lazy to pull out and clean the food processor
  2. If you are in the US, the closest I have found to a Marie biscuit is a Maria Cookie
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