Food

INGREDIENTS

◆ 250g pkt Arnott’s Arno Shortbread

◆1 1/4 cups desiccated coconut

◆1/3 cup cocoa powder

◆395g can sweetened condensed milk

◆1/4 cup dark rum

◆375g pkt dark choc melts, melted

◆Shredded coconut (or extra desiccated coconut), to decorate

METHOD

Place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed.

Transfer the crushed biscuit to a large bowl.

Add desiccated coconut and cocoa. Stir until well combined.

Add the condensed milk and rum. Stir until well combined. Place in the fridge for 30 minutes to firm up slightly.

Roll level tablespoonfuls of the mixture into balls.

Place, in a single layer, on a tray lined with baking paper. Place in the fridge for 30 minutes to firm up slightly.

Use a fork to dip the balls, 1 at a time, in chocolate. Return to tray.

Sprinkle with shredded coconut.

Set aside for 5 minutes. Store the rum balls, covered, in the fridge.