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Coconut balls in a bowl, rolled in desiccated coconut
Dense cocoa and biscuit truffles rolled in snowy coconut flakes

No-Bake Coconut & Rum Balls

Author: Flavelo
Recipes Cakes and Desserts
The 'lifesaver' dessert of Hungarian households, for which you don't even need to turn on the oven. Its genius lies in its simplicity: using the absorbent capacity of dry rich tea biscuits to create a mouldable, truffle-like mass. The combination of rum flavouring and coconut is a nostalgic trip back 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
  • Scales
  • Plate for rolling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

In a bowl, mix the dry ingredients: ground biscuits, icing sugar, and sifted cocoa powder.

Tip: It's worth sifting the cocoa because small lumps can remain bitter in the mixture.
2 ✓

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

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

With wet hands, form walnut-sized balls from the mixture.

Tip: The water layer on your hands prevents the sugary mass from sticking to your skin.
4 ✓

Roll them generously in the desiccated coconut.

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

Refrigerate for at least 1 hour before consuming.

Tip: During cooling, the butter solidifies again, giving the balls their final, bite-able texture.

Recipe FAQ

The mixture is too soft, what should I do?
Add more ground biscuits or desiccated coconut. The absorbency of biscuits varies by brand.
Too hard and crumbly?
Add a little more milk or jam to bind it.

Ingredients

  • 250 g Ground rich tea biscuits
  • 100 g Icing sugar
  • 2 tbsp Unsweetened cocoa powder
  • 100 ml Milk (or pitted sour cherry juice)
  • 1 tsp Rum flavouring
  • 100 g Desiccated coconut (for rolling)
  • 50 g Soft butter