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These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.
I’ve been making these chocolate rumballs for quite a few years now, don’t want to tell you exactly how long because it will give away my age and I’d like you all to think I’m still 29. Ahem! I think I saw my nose grow a bit. Anyway, I can’t remember the name of the book, very old book, but my friend had this book full of desserts made from cake mix and this recipe comes from that book. There is no holiday at my house without these rumballs. Any potluck I ever attend, I bring chocolate rumballs. We absolutely love them.
Let me tell you why. The secret is the rum, and I love to add a bit more rum. In the recipe I say 1/4 cup of rum. But not me, I add 1/2 cup and when you eat one, it’s like having a chocolate rum shot. They remind me of a chocolate martini.
The beauty of these rumballs is how easy they are to make because you’re using cake mix. You make the cake, add the rest of the ingredients, and roll ’em up. Usually what I do is as I roll them, I throw them in the bowl with the shredded coconut. After I have a few in the bowl, I wash my hands and I roll the rumballs in the coconut. You don’t want to wait too long, the balls might dry out and the coconut won’t stick so well. Repeat until you’re done rolling all the cake mix. And that’s all there is to it. Now you can enjoy eating them. They are delicious. One of my favorite holiday cookies.
Try some of the recent 12 Days of Tasty Treats!
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- Preheat your oven to 350 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- In the bowl of your mixer add the chocolate cake mix, eggs, milk and vegetable oil. Beat on medium for 2 minutes until well incorporated. Pour cake batter into prepared baking pan.
- Bake the cake for 30 to 35 minutes or until cooked through. Insert a toothpick in the center of the cake, if the toothpick comes out clean the cake is done. Let the cake cool completely.
- Remove the cake from the baking pan, and crumble it up in a big bowl. Add the powder sugar, rum, cocoa powder and the chopped pecans. Mix well. Initially you may think there's not enough moisture, but as you mix it, it will all incorporate really well and you will be able to roll rumballs.
- Start rolling, the rumballs should be just a little over an inch in diameter. After you rolled them between your hands, roll them in the coconut.