Follow these six rules to take your rum balls to the next level this Christmas

Name: Follow these six rules to take your rum balls to the next level this Christmas
Cook time: 30 min
Yield: about 20
Cuisine: Modern Australian
Ingredients: 250g packet plain sweet biscuits (I use Malt ‘O’ Milk); 395g can sweetened condensed milk; 1½ cups desiccated coconut, plus extra for serving (optional); ¼ cup superb quality cocoa powder, preferably Dutch-processed; 1 tsp ground cinnamon; 1 tsp vanilla bean paste; ¼ cup white or dark rum*

Katrina Meynink gives the festive favourite a toasty, tasty upgrade. Pa-rum, pum-pum, pum.

Katrina Meynink

December 13, 2024

Tip: Serve the rum balls with extra toasted coconut.Katrina Meynink

easyTime:< 30 minsMakes:about 20

I have a few hard ‘n’ fast rules for an epic rum ball:

Do not blitz your biscuits to oblivion – a little chunk of bikkie is a textural wonderland.
Said biscuit must be a Malt ‘O’ Milk – hands down the best Arnott’s biscuit. Don’t come at me with your Maries and Scotch Fingers – it’s Malt ‘O’ Milks all the way.
Toast your coconut until your kitchen smells like a holiday.
Don’t skip the complementary spices – the cinnamon and vanilla takes them to the next level.
Absolutely serve with a little side tray of toasted coconut. There is nothing better than taking a bite and then double-dipping in some coconut – it’s what dreams are made of.
And lastly – your cocoa powder counts, so use the best you can afford. Premium Dutch-processed cocoa powder will repay you tenfold in flavour.

Ingredients

250g packet plain sweet biscuits (I use Malt ‘O’ Milk)
395g can sweetened condensed milk
1½ cups desiccated coconut, plus extra for serving (optional)
¼ cup superb quality cocoa powder, preferably Dutch-processed
1 tsp ground cinnamon
1 tsp vanilla bean paste
¼ cup white or dark rum*

Method

Step 1
Toast the coconut in a dry frying pan over low heat, stirring constantly, until golden (about 3 minutes). Allow to cool.
Step 2
Briefly process your biscuits in a food processor. We don’t want a uniform crumb – the odd little chunk of biscuit is excellent.
Step 3
Turn out into a bowl and add the condensed milk, 1¼ cups of the coconut (reserving the remainder for rolling), and the cocoa powder, spices and rum. Stir well to combine.
Step 4
Shape the mixture into golf ball-sized balls, then roll in the toasted coconut. Pop in the fridge for 2 hours or until firm.
Step 5
Serve with extra toasted coconut! The rum balls will keep for 3 weeks in an airtight container in the fridge.