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Coconut rum balls in a bowl, coated in shredded coconut
Simple and quick Hungarian coconut dessert

No-Bake Coconut Rum Balls

Author: Flavelo
Recipes Cakes and Desserts
The 'lifesaver' dessert of Hungarian households that doesn't even require an oven. Its brilliance lies in simplicity: using the absorption power of dry biscuits to create a moldable, truffle-like mass. The combination of rum flavor and coconut is a nostalgic trip to childhood.
🕒 Prep Time 20 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 20 servings
🔥 Calories 140 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Kitchen Scale
  • Plate for rolling

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

In a bowl, mix the dry ingredients: biscuit crumbs, powdered sugar, and sifted cocoa powder.

Tip: Sift the cocoa to avoid bitter lumps in the mixture.
2 ✓

Add the soft butter, rum extract, and gradually the milk. Knead by hand until you get a moldable, non-sticky mass.

Tip: The biscuit starch needs time to absorb the liquid (hydration), be patient.
3 ✓

With wet hands, form walnut-sized balls.

Tip: Water on your hands prevents the sticky sugary mass from adhering to your skin.
4 ✓

Roll them generously in shredded coconut.

Tip: The coconut layer seals the balls so they don't stick together during storage.
5 ✓

Refrigerate for at least 1 hour before serving.

Tip: Cooling re-solidifies the butter, giving the balls their final firm texture.

Recipe FAQ

The mixture is too soft.
Add more biscuit crumbs or coconut. Absorption varies by biscuit brand.
Too hard and crumbly?
Add a splash of milk or jam to bind it.

Ingredients

  • 9 oz Vanilla Wafers or Marie Biscuits (finely ground)
  • 3/4 cup Powdered Sugar
  • 2 tbsp Unsweetened Cocoa Powder
  • 1/2 cup Milk (or pitted sour cherry juice)
  • 1 tsp Rum Extract
  • 1 cup Shredded Coconut (for rolling)
  • 3.5 tbsp Soft Butter