Name: Coconut-Coated Chocolate Rum Balls recipe
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

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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 calories carbohydrate: 15.1 g cholesterol: 4.4 mg fat: 5 g fiber: 1.2 g protein: 2.2 g saturatedFat: 3.3 g servingSize: - sodium: 51.8 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

30 balls

Recipe Note

These coconut-coated chocolate rum balls taste so good.

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