Rum balls yum balls recipe 4 site

Rum Balls (Yum Balls)

Ironically these rum balls contain no rum, which is why I also refer to them as yum balls. Any visitor to an Australian school fete or bake sale would be familiar with these classic little treats, especially around Christmas time. They’re very easy to put together, and for the treat eaters in your life, this recipe is definitely a crowd pleaser. 

The small ‘bite’ size of the rum balls also makes them an excellent option for a home-made gift, especially at Christmas or when making Christmas cookie boxes. For a healthier version, this recipe for raw cocoa date and coconut balls, is a great option.

Rum balls yum balls recipe 1 site

Rum Balls (Yum Balls)

Makes roughly 35 balls


1 packet plain sweet biscuits (Marie Biscuits for example), 250g* see notes for a festive twist

3 tbsp sifted cocoa powder

1 cup desiccated coconut + 1 cup extra coconut (for rolling)

1 can sweetened condensed milk, 395g

Finely crush biscuits in a food processor, or alternatively if you don’t have one you can use a mortar  and pestle or a zip lock bag or cloth and crush with a rolling pin.

Once crushed, add the biscuits to a medium sized bowl and add the sifted cocoa powder, one cup of desiccated coconut and sweetened condensed milk. Mix to combine all ingredients well (mixture should be stiff).

Now for the rolling! Place the remaining cup of desiccated coconut into a shallow bowl or onto a plate.

Take one heaped teaspoon of the rum/yum ball mixture at a time, and roll into balls with your hands, then coat the balls with coconut by rolling them onto the bowl or plate of coconut. Place each newly shaped ball onto a large plate.

Once you have completed rolling all the yum/rum balls, place them in the fridge to allow them to set. This should take between two to three hours. The rum/yum balls can be stored in the fridge for three to five days.

Rum balls yum balls recipe 3 site

Notes:* For a festive twist, consider adding some ginger snaps, or speculaas/speculoos biscuits to the biscuit mixture. A teaspoon of gingerbread spice also provides a lovely, subtle festive flavour.

Before rolling the yum balls, I recommend having a small bowl with water on hand, as well as a teaspoon. Due to the condensed milk, the texture of the yum ball mixture can stick to your palms. When this happens, regularly use a teaspoon to scrape/collect the mixture, as well as lightly dipping your fingers with water between ‘rolls’. Doing this will make rolling the balls so much easier/clump free!

If you find that your yum balls have become ‘flat bottomed’ in the fridge, then before serving them simply give them a quick re-roll/re-shape.