Gluten-Free Rum Balls / Golf Balls

A childhood favourite, made gluten-free. These bite-sized chocolate coconut balls are sweet, chewy, and taste exactly like the ones you grew up with, just without the gluten. They’re the kind of treat that always disappears quickly, whether you’re making them for a lunchbox, a party, or just because you feel like something simple and nostalgic.

Gluten-Free Scotch Fingers: I used the Arnott’s Gluten Free ones, they have a soft texture that still holds a bit of crunch, which gives the perfect base for these. You can swap them for any gluten-free biscuits you love.

Cocoa Powder: I like using a rich cocoa for that deep chocolate flavour. If you prefer a lighter taste, just reduce it slightly.

Condensed Milk: This is what brings everything together. It adds sweetness and gives the mixture that sticky, chewy texture we all remember.

Desiccated Coconut: The final touch, it adds that classic flavour and the best bit of crunch on the outside once you roll them.

Traditionally, rum balls get their name from a splash of rum added into the mix, but I’ve never been a fan of that flavour. I prefer mine without, but if you love the classic version, feel free to add a tablespoon or two for that extra kick. Either way, they’re rich, chocolatey, and ridiculously easy to make, no oven required.

Gluten-Free Rum Balls / Golf Balls

Recipe by Celia Gercovich

5.0 from 1 vote

Course: Sweet Treats, Slices, No bakeDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

20

minutes

Chill time

1

hour 

Total time

1

hour 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 Packs Gluten Free Scotch Fingers

• 1 Can Condensed Milk

• 4 Tablespoons Cocoa Powder

• 3/4 Cup Desiccated Coconut, plus extra for rolling

Directions

• Crush the biscuits
  Place 2 packs of Gluten Free Scotch Fingers into a large bowl. Crush them using the base of a mug or rolling pin until you have fine crumbs. For a smoother texture, you can also use a food processor.
• Mix it all together
  Add 4 tablespoons of cocoa powder, ¾ cup of desiccated coconut, and 1 can of sweetened condensed milk to the crushed biscuits. Mix until everything is fully combined and forms a thick, sticky dough.
• Roll and coat
  Roll the mixture into small balls, about the size of a golf ball. Coat each one in extra desiccated coconut until evenly covered.
• Chill and serve
  Place the balls on a tray and refrigerate for at least 1 hour, or until firm. Store in an airtight container in the fridge for up to a week.

Recipe Video

Notes

• I used the Arnott’s Gluten Free Scotch Fingers, but you can use any gluten-free biscuit you like. I find the Arnott’s ones have a softer texture that still holds their shape — perfect for that little bit of crunch.
• Rum optional: I prefer mine without rum, but if you love the traditional version, you can add 1–2 tablespoons of rum or rum essence for extra flavour.