Directions

1. Crush your milk arrowroot biscuits using a bag and rolling pin or a blender/food processor

2. Add the cocoa powder, coconut, condensed milk and rum and mix well. I recommend washing your hands and then using your hands to mix it completely as the mixture is quite thick.
3. Add the extra desiccated coconut onto a plate or bowl.
4. Roll the mixture into small balls and cover with the extra coconut you just prepped. Do this until the mixture is all used up. Place the rum balls on a tray lined with baking paper and place into the fridge to set.