Mix base: In a bowl, combine crushed biscuits, sugar, cocoa, and salt.
Add wet ingredients: Stir in butter, milk, and rum extract. Mix until dough-like (soft but not sticky). If too dry, add a splash more milk.
Shape balls: Take about a tablespoon of mixture and roll into small balls.
Coat: Roll each ball in shredded coconut until fully covered.
Chill: Refrigerate at least 1 hour before serving so they firm up.
✨ Tips & Variations:
Some Hungarian families hide a maraschino cherry or dried plum inside for a surprise center.
You can swap rum for vanilla extract if making for kids.
They keep well in the fridge for up to 5 days, making them perfect make-ahead party treats.
Ashley, would you like me to also share the Hungarian “Potato Coconut Balls” variation? (It sounds unusual but is really popular in Hungary—mashed potatoes make them extra soft and moist!)
