COCONUT-COATED CHOCOLATE RUM BALLS

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Prep 20 m Ready In 1 h 20 m

“These coconut-coated chocolate rum balls taste so good.”

Ingredients

1 (9 ounce) package arrowroot biscuits (such as Arnott’s(R) Milk Arrowroot(TM))

1 (14 ounce) can reduced-sugar sweetened condensed milk (such as Nestle(R))

1/2 cup unsweetened cocoa powder (such as Hershey’s(R))

1/2 cup finely shredded unsweetened coconut

2 tablespoons rum (optional)

3/4 cup finely shredded unsweetened coconut

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.

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