Christmas Recipe: Merle’s Rum Balls

Rum Balls

Rum Balls

MAKES 24 balls  PREPARATION 30 mins



  • 250g plain sweet biscuits
  • 2 tbsp cocoa powder
  • ½ cup powdered milk
  • ½ cup desiccated coconut, plus extra for rolling
  • 395g can condensed milk
  • 2 tbsp rum


  1. Break up the biscuits and place into a food processor. Process until they form crumbs. Transfer to a large mixing bowl and add the cocoa powder, powdered milk and coconut. Stir to combine, and make a well in the centre.
    Add the condensed milk and rum. Use a wooden spoon and then your hands to combine. Take level tablespoons of the mixture, and roll into balls. Roll in the extra coconut. Refrigerate until set, and keep stored in the fridge until serving time.


You can leave out the rum to make these child-friendly.

Merle's Country Show Baking - Cover



From Merle’s Country Show Baking and Other Favourites by Merle Parrish. Copyright © Merle Parrish 2013. Reprinted by Permission of Random House Australia. All Rights Reserved. RRP $39.95 by Ebury Illustrated. Available now from bookstores and online retailers.