Salted Caramel Rum Balls

1912 salted caramel rum balls

These moreish Salted Caramel Rum Balls make the perfect gourmet gift for friends and family this Christmas.


  • 2 cups shredded coconut
  • 250g plain biscuits
  • 2 tsp sea salt flakes
  • 380g can caramel
  • 2 Tbsp rum (optional)
View Method Salted Caramel Rum Balls


  1. Preheat oven to 150°c.
  2. Place coconut in a large shallow baking tray and gently shake to evenly spread coconut. Bake for 5 minutes or until lightly toasted. Remove from oven and leave to cool completely on tray.
  3. Blitz together biscuits and salt in a food processor until a fine crumb is formed. Add in 1 1/2 cups of coconut, caramel and rum (if using) and pulse to combine. Transfer mixture to a medium bowl, cover and refrigerate for 20 minutes or until mixture is firm.
  4. Use clean hands to roll tablespoons of mixture into balls and toss in remaining coconut. Store in an airtight container in the fridge.
View Ingredients Salted Caramel Rum Balls
View Method Salted Caramel Rum Balls
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