Frangelico Balls

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This is a fancy version of rum balls. Now there is nothing wrong with rum balls but I thought why not jazz things up and use frangelico which side note is my secret ingredient in my tiramisu, it gives a gorgeous hazelnut flavour that I adore.

Frangelico Balls

Cooking Time: 30 Minutes | Servings: approx. 20 balls


  • 250 grams Marie biscuits
  • 375ml condensed milk
  • 1/2 cup unsweetened cocoa (hersheys is the best)
  • 1 cup desiccated coconut
  • 6 tablespoons Frangelico liquor

For decorative crumbing

  • Cocoa
  • Crushed hazelnuts
  • Desiccated coconut


  1. Place Marie biscuits in a food processor and blitz until they resemble a breadcrumb texture. If you do not have a food processor, place biscuits in a large zip lock bag and crush with a rolling pin as fine as possible.
  2. Place crushed biscuits in a large bowl along with condensed milk, desiccated coconut, cocoa, and frangelico.
  3. Mix well until evenly incorporated.
  4. Set up rolling station. A small bowl of cold tap water and small bowls with whichever decorative crumbing. Apply a little bit of water on your hands and take a tablespoon of the mixture and roll. Crumb in your topping and place on a plate.
  5. Place in the fridge for 4hours prior to transferring to a jar or container so they don’t collapse on top of each other.


    • Replace Frangelico with Rum to make a traditional Rum ball.

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