Rum/Coconut Balls

In almost every cake shop in Budapest you can buy these delicious coconut rum balls. They make them from leftover cake pastry, but here I have used the method the way our grandmothers used to make it at home.

After making this, you will never try make rum balls with condensed milk again, as I consider that a cheap shortcut imitation to this real rum/coco ball.

This measurements makes 43 pieces of 30g balls.

No cooking or baking required, just mix and let it set in the fridge. Lasts weeks in the fridge (if..), and tastes better each passing day.

Ingredients:

500g Dry Shortbread Biscuit - I have used Sponge Fingers (Savoiardi) (In Hungary use Haztartasi Keksz)

100g Dark Cocoa Powder

100g White Castor Sugar

50g Brown Sugar

60g Finely Shredded Coconut

1 teaspoon Vanilla Essence or Extract

1/2 teaspoon Coconut Essence - optional

200g Soft Butter - You can substitute it with solid Coconut Oil 50/50%

100ml Milk

100ml Rum (real - measure liberally) - or use any other flavoured alcohol (eg. coconut liquor)

100g Shredded Coconut/ or Chocolate Vermicelli to coat the Balls

The Making:

Ground the biscuit to a very fine consistency with the food processor.

Mix together all listed ingredients until it sticks together.

You may need more or less liquids (milk/ flavouring liquor) check consistency.

Form the balls (30g) in the palm of your hand, and put them on a tray covered with shredded coconut.

Alternatively you can coat the balls with chocolate vermicelli.

Cover the tray with wrap, and let it cool for 2-3 hours in the fridge.