Rum Balls

Ingredients: (Make 95 balls)

• ½ cup rum*
• 2 tin condensed milk
• 5 cup non-sweet desiccated coconut (not powdered)
• 15 tbsp. (heap) of powdered biscuit (either Maria or Arrowroot)*
• 6 tbsp. (heap) of Cocoa powder
• ½ cup Chocolate or multicoloured sprinkles for decoration (optional)

How to make Rum Balls:

1. 1. Powder the biscuits in a food processor and keep aside.
   2. Pour condensed milk into a bowl, add cocoa powder and 8 tbsp. of rum and mix well with a big wooden spoon;
   3. Add coconut and mix well. The batter could be sticky now;
   4. Now add powdered biscuit and form into pliable dough. If the dough is very dry then add a little rum, if the dough is very sticky add more powdered biscuit and a little cocoa powder.
   5. Shape into balls, roll in a little rum and dry coarse coconut and keep aside on a greased plate for around 3-4 hours to dry it out. **
   6. Place them in a box and then into a refrigerator. It should be consumed within a month.

**Tips

• You can use any rum. I used Bacardi dark rum;
• You can use any biscuits. I used Maria biscuits;
• After about an hour move them around in case they are stuck to the plate.
• You can roll them in sprinkles for decoration or dry coconut prior to serving or consuming.
• If you want half the quantity, then divide the ingredients into half