If you are looking for the best Christmas rum ball recipe , stop scrolling! These are the legendary treats my family fights over every single year. Rolled in coconut and packed with flavor, this simple Christmas rum ball recipe is a holiday favorite across Australia and quickly becoming a worldwide staple.

Side view of Easy Chocolate Coconut Balls - 1
  • Why This Is The Best Christmas Rum Ball Recipe
  • What Goes Into Chocolate Rum Balls
  • How To Make The Best Rum Balls
  • Recipe Tips for Success
  • Other traditional Christmas desserts
  • Recipe FAQ’s
  • Rum Balls Recipe

My mum always says the best desserts are the ones that disappear the fastest, and let me tell you, these never last long on the dessert table! They are fuss-free, require zero baking, and taste like you spent hours in the kitchen. I thought no dessert could be as quick and easy as my chocolate mug cake , but I was wrong.

Why This Is The Best Christmas Rum Ball Recipe

This recipe is all about simplicity without sacrificing indulgence. With just four pantry-friendly ingredients, you get rich, fudgy Chocolate Rum Balls that are foolproof.

Crowd Pleaser: A splash of rum cuts the sweetness and adds that nostalgic festive warmth.

No Bake: Perfect for when your oven is already full of turkeys and roasts.

4 Ingredients: Simple, affordable, and likely already in your pantry.

Texture Perfection: The combination of cocoa, crushed cookies, and condensed milk creates a soft, chewy center with deep chocolate flavor.

What Goes Into Chocolate Rum Balls

These come together with just a few pantry staples. Here is what you need for this simple Christmas rum ball recipe

Ingredients for Chocolate Rum Balls, arranged in separate bowls on a dark surface. Ingredients include vanilla cookies, sweetened condensed milk, cocoa powder, desiccated coconut, rum, vanilla extract, and a pinch of salt. - 2

Vanilla cookies: These are crushed to create the base. You can use vanilla wafers such as Nilla Wafers in the US as they already have a distinct vanilla flavor, Arnott’s Marie biscuits (for my Aussies and the UK) or you can use animal crackers. If you are a fan of vanilla cookie tastes I also have a snickerdoodle cookie you can try too.

Sweetened condensed milk: This is the secret weapon. It adds sweetness and binds everything together without the need for melting butter or extra sugar.

Cocoa Powder: As there are only a few ingredients in this recipe it’s important to eue a high-quality unsweetened cocoa powder for a rich, dark chocolate flavor.

  • My USA/Canadian fans I would pick Ghirardelli Unsweetened Cocoa It is widely available in almost every grocery store and has a blend of natural and Dutch-processed cocoa. This gives you a really complex, deep chocolate flavor without being bitter. If you can find Guittard Cocoa Rouge , grab it. It is Dutch-processed (alkalized), giving it a reddish color and a super smooth, mellow flavor that feels very high-end.
  • My Aussie and UK fans I would pick Nestlé Plaistowe Premium Cocoa this is the gold standard in Aussie supermarkets. It is Dutch-processed, meaning it is darker and smoother than the standard Cadbury Bournville cocoa, which can sometimes taste a bit acidic in no-bake treats

Whichever you choose, sift it! Nothing ruins a rum ball faster than a bitter lump of dry cocoa powder.

Rum: Optional, but highly recommended for that signature holiday warmth! Dark rum or spiced rum works best (Bundaberg Rum is a classic choice here in Aus!). Just don’t make the same mistake I made and used white rum. White rum is unaged and filtered, meaning it has a very clean, light flavor. In a recipe with overpowering ingredients like rich cocoa and sweetened condensed milk, the flavor of white rum completely disappears and you just get the “burn” of the alcohol without the taste. If you have leftover rum use it in my creamy Eggnog Recipe , perfect way to end a wonderful Christmas day.

  • Sober tip: Swap the rum for a little orange juice or milk if you want a kid-friendly version.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make The Best Rum Balls

Ziplock bag and rolling pin, a large mixing bowl, and a shallow bowl with ¾ cup of coconut for rolling on a table top. - 3
  1. Set Up: Prepare a ziplock bag and rolling pin (or food processor), a large mixing bowl, and a shallow bowl with ¾ cup of coconut for rolling.
Top view of ziplock bag with a crushed cookies on a light surface and a rolling pin on the top. - 4
  1. Crush Cookies: Place cookies in the ziplock bag, seal, and crush with a rolling pin, or pulse in a food processor until fine crumbs form.
Crushed cookies, coconut, cocoa powder, condensed milk, rum, and vanilla in a large mixing bowl and a hand with a wooden spoon. - 5
  1. Mix Ingredients: Add crushed cookies, coconut, cocoa powder, condensed milk, rum, and vanilla to the bowl. Mix with a wooden spoon, then switch to your hands once it thickens.
Chocolate rum balls covered with coconut on a white plate. A large mixing bowl, a plate with coconut and a scoop of mixture on a hand. - 6
  1. Form Balls: Scoop 1 tablespoon of mixture and roll into 1 to 1½ inch balls. Roll each in coconut until fully covered, place on a tray, and refrigerate until ready to serve.

Recipe Tips for Success

Too Dry? If your mixture is crumbly, add a teaspoon more of condensed milk or rum.

Too Sticky? If it’s sticking to your hands too much, let the mixture chill in the fridge for 10 minutes before rolling, or add a few more crushed biscuit crumbs.

Flavor Boost: For a twist, try adding a pinch of cinnamon or swapping the vanilla extract for almond extract.

Other traditional Christmas desserts

Chocolate Rum Balls are a festive way to end any holiday meal. And if you feel bourbon is more your style try my boozy cranberry cobbler cake or my chocolate Pecan Pie perfect for that holiday feelings.

Yes! Simply leave out the rum and replace it with a splash of milk for a non-alcoholic version that’s still delicious.

Absolutely. Freeze them in a single layer on a tray, then transfer to a sealed container. Thaw in the fridge before serving.

Yes! Try rolling them in cocoa powder, crushed nuts, sprinkles, or even powdered sugar for variety.

Easy Chocolate Coconut Balls are easy without melting any chocolate! - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

For Chocolate Coconut Balls:

  • ▢ 9 ounces vanilla wafers cookies or plain chocolate cookies
  • ▢ 14 ounces sweetened condensed milk I use Nestle
  • ▢ 3 tablespoons rum (optional) dark or spiced
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ ½ cup unsweetened cocoa powder I use Hershey’s
  • ▢ ½ cup desiccated coconut or finely shredded
  • ▢ 1 pinch salt

For Coating:

  • ▢ ¾ cup desiccated coconut or finely shredded

Instructions

  • Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
  • Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It’s ok if there are some slightly larger pieces.
  • Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
  • Scoop out a tablespoonful of mixture and roll into a 1 – 1 ½ inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
  • Refrigerate until ready to serve.

Video

Notes

  • Biscuits/Cookies: Australia: Arnott’s Marie biscuits, Arrowroot, or Scotch Fingers work best. USA/Canada: Vanilla Wafers (Nilla) or Animal Cookies are the best substitute. If using Graham Crackers, you may need slightly less condensed milk as they are drier.
  • The Rum: Dark Rum or Gold Rum (like Bundaberg or Bacardi Gold) provides the best flavor. Avoid white rum as the flavor gets lost. Non-Alcoholic Version: Swap the rum for orange juice, milk, or even cold coffee for a mocha twist.
  • Consistency Check: Too Dry? If the mixture crumbles when rolling, add a teaspoon of water or extra rum until it holds together. Too Sticky? If it sticks to your hands, refrigerate the bowl for 20 minutes before rolling. You can also dampen your hands slightly with water.
  • Cocoa Powder: Always sift your cocoa powder before mixing to avoid bitter, dry lumps in your finished balls.
  • Storage: Keep refrigerated in an airtight container for up to 2 weeks. They can be left out at room temperature for serving but will soften.
  • Freezing: These freeze perfectly. Place in a freezer-safe container separated by baking paper for up to 2 months. Thaw in the fridge.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Easy Chocolate Coconut Balls (Truffles) kept on each other on tray - 9

Rum Balls

Ingredients

For Chocolate Coconut Balls:

  • 9 ounces vanilla wafers cookies or plain chocolate cookies
  • 14 ounces sweetened condensed milk I use Nestle
  • 3 tablespoons rum (optional) dark or spiced
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened cocoa powder I use Hershey’s
  • ½ cup desiccated coconut or finely shredded
  • 1 pinch salt

For Coating:

  • ¾ cup desiccated coconut or finely shredded

Instructions

  • Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
  • Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It’s ok if there are some slightly larger pieces.
  • Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
  • Scoop out a tablespoonful of mixture and roll into a 1 - 1 ½ inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
  • Refrigerate until ready to serve.

Video

Notes

  • Biscuits/Cookies: Australia: Arnott’s Marie biscuits, Arrowroot, or Scotch Fingers work best. USA/Canada: Vanilla Wafers (Nilla) or Animal Cookies are the best substitute. If using Graham Crackers, you may need slightly less condensed milk as they are drier.
  • The Rum: Dark Rum or Gold Rum (like Bundaberg or Bacardi Gold) provides the best flavor. Avoid white rum as the flavor gets lost. Non-Alcoholic Version: Swap the rum for orange juice, milk, or even cold coffee for a mocha twist.
  • Consistency Check: Too Dry? If the mixture crumbles when rolling, add a teaspoon of water or extra rum until it holds together. Too Sticky? If it sticks to your hands, refrigerate the bowl for 20 minutes before rolling. You can also dampen your hands slightly with water.
  • Cocoa Powder: Always sift your cocoa powder before mixing to avoid bitter, dry lumps in your finished balls.
  • Storage: Keep refrigerated in an airtight container for up to 2 weeks. They can be left out at room temperature for serving but will soften.
  • Freezing: These freeze perfectly. Place in a freezer-safe container separated by baking paper for up to 2 months. Thaw in the fridge.

Nutrition

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