Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor. Crush half of the cookies to fine crumbs and the other to coarse crumbs. Transfer the crumbs to a large mixing bowl.
To the crushed cookies, add the coconut condensed milk, rum, vanilla extract, desiccated coconut, and cocoa powder. Mix the ingredients until well combined.
Scoop a tablespoon of the rum ball mixture and roll into a ball. Roll all of the balls in the desiccated coconut reserved for the coating. Place the rum balls on a plate and refrigerate for 30 minutes to help set the balls.
Store in an airtight container in the fridge for up to a week.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.