Coconut rum balls

  • Cook Time:20min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 250g packet Arnott’s Choc Ripple biscuits
  • 395g can sweetened condensed milk
  • 2 tablespoons dark rum
  • 1 1/3 cups desiccated coconut
  • 180g dark chocolate, chopped
  1. Instructions
  2. Process biscuits in a food processor until crumbs form. Transfer to a bowl. Add condensed milk, rum and 1 cup coconut. Mix well to combine. Refrigerate for 15 minutes or until mixture is slightly firm.
  3. Roll level tablespoons of mixture into balls. Place remaining coconut in a shallow bowl. Roll 1/2 the balls in coconut to coat. Transfer to a plate.
  4. Place chocolate in a microwave-safe bowl.
  5. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until melted and smooth.
  6. Line a baking tray with baking paper. One at a time, using a fork, dip remaining balls in chocolate, shaking off excess.
  7. Place on prepared tray .
  8. Refrigerate for 20 minutes or until set. Serve.
  9. Enjoy