These classic rum balls with a hint of Vanilla, orange zest and Cinnamon Baking Paste, make the perfect edible gift to give this Christmas.

10 min


  1. ½ tsp Queen Cinnamon Baking Paste
  2. 1 tsp Queen Vanilla Bean Paste
  3. 1 tsp orange zest
  4. 2 tbsp (40ml) dark rum
  5. 1 ½ tbsp Queen Sugar Free Maple Flavoured Syrup
  6. 1 can (395g) sweetened condensed milk
  7. 250g plain sweet biscuits (such as Milk Arrowroot, Marie)
  8. 1/3 cup (40g) cocoa powder, sifted
  9. 1 cup (90g) desiccated coconut
  10. ½ cup (45g) desiccated coconut, extra


  1. Step 1

    In a small bowl, combine Cinnamon Baking Paste, Vanilla Bean Paste, orange zest, rum, Maple Flavoured Syrup and condensed milk. Set aside.

  2. Step 2

    Finely crush biscuits using a food processor. Combine crushed biscuits, cocoa and coconut in a large bowl, mixing to combine.

  3. Step 3

    Pour condensed milk mixture into biscuit mixture and mix thoroughly until mixture comes together.

  4. Step 4

    Scoop heaped teaspoons of mixture and roll into balls. Roll in additional coconut and store in an airtight container in the fridge.

Recipe Tips:

If your mixture isn’t firm enough to roll, refrigerate for 30 minutes.

For a family friendly batch of rum balls, substitute rum with 2-3 tsp Queen Rum Essence.

Rum balls can be kept in the fridge for up to a week and in the freezer for up to a month.

If you do not have a food processor, place biscuits in a plastic bag and crush with a rolling pin.

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