Ingredients
Scale
- 8 oz dark chocolate (at least 70% cacao), finely chopped
- 1/4 cup premium dark or spiced rum
- 1 1/2 cups shredded coconut (sweetened or unsweetened, divided)
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Toast the Coconut: Preheat the oven to 325°F (165°C). Spread 1/2 cup of shredded coconut evenly on a baking sheet. Bake for 5-8 minutes, stirring occasionally, until golden brown. Let it cool completely.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. Let it cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the melted chocolate, rum, sweetened condensed milk, vanilla extract, and toasted coconut. Stir until well incorporated.
- Shape the Balls: Use a small cookie scoop or melon baller to portion the mixture. Roll each portion between your palms to form smooth balls.
- Coat with Coconut: Roll the balls in the remaining shredded coconut until fully coated.
- Chill: Place the finished balls on a parchment-lined tray. Refrigerate for at least 30 minutes until firm.
- Serve and Store: Serve chilled or at room temperature. Store the chocolate rum and coconut balls in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.