Chocolate rum balls

Photo: Cafe Delites

No oven at all. Crushed cookies, cocoa, coconut and condensed milk, a splash of rum, rolled in more coconut. Karina's take 20 minutes, and you can leave out the rum for the kids' tin.

From Karina Carrasco at Cafe Delites · @cafedelites

Crushed vanilla wafers mixed with cocoa, coconut, sweetened condensed milk, vanilla and rum, rolled into balls and coated in coconut. No baking.

You need

• 9 oz (255 g) vanilla wafers or plain chocolate cookies
• 14 oz (397 g) sweetened condensed milk
• 3 tbsp dark or spiced rum (optional)
• 1 tsp vanilla extract
• 1/2 cup (45 g) cocoa powder
• 1/2 cup (40 g) desiccated coconut, for the mix
• 1 pinch salt
• 3/4 cup (60 g) desiccated coconut, for rolling

How to make it

1. Crush the cookies into fine crumbs in a food processor, or in a zip bag with a rolling pin. A few bigger bits are fine.
2. In a large bowl, mix the crumbs, 1/2 cup coconut, cocoa, salt, condensed milk, rum and vanilla with a wooden spoon, then with your hands once it gets thick. If it's too soft to roll, chill it 15 minutes.
3. Put the rest of the coconut in a shallow bowl. Roll tablespoons of the mix into 1-inch balls and roll each in coconut.
4. Chill on a tray until firm, at least an hour. Keep them cold until you leave for the swap; they keep a week in the fridge.

For a swap: Keep them cold until you leave. Mini paper cups help.

Written in our own words from Karina Carrasco's recipe, with their quantities. The original: Chocolate rum balls, Cafe Delites.

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