Chocolate coconut rum balls are an easy no bake treat that is perfect for any occasion. They taste like the chocolate and coconut candy bar that we are all familiar with, but spiked with a bit of rum. They are a variation of my coconut rum balls recipe and feature two different types of rum.
The flavor develops even more overnight, making them a great option for a make ahead dessert.
Most often, we make rum balls around the holidays. Which is the time of the year when many of us are indulging in two things: booze and sugar. Check and check.
And, because we usually make these around Thanksgiving and Christmas, I need a recipe that doesn’t require much time or energy when I have a hundred other things going on.
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Chocolate coconut rum balls
Chocolate and coconut is a delicious combination. Clearly, I’m not the first one to realize this.
But making that combination into a rum ball? How can you go wrong?
I can make a few dozen of these in about half an hour. If another set of hands is available to help roll, you can make enough to keep you in boozy cookies through New Year’s Eve.
Coconut Chocolate Rum Balls
Because rum balls are so easy to make, I usually make a few different varieties. I like to give them as homemade gifts or bring them to holiday parties.
These gold and white treat boxes are perfect for any holiday or occasion.
How do you make chocolate coconut rum balls?
- First, toast and cool the pecans.
- Next, grind the cookies, coconut and nuts together in a food processor.
- Stir in the rum(s) and sweetener.
- Scoop into balls roll in sugar mixture.
- Chill for a few hours or overnight.
It is fast and easy to make rum balls. This is precisely what makes them perfect for the holidays.
We’re all doing a million things, running around, shopping, going to parties, school activities, etc.
The holidays are a wonderful time of the year for most people, but truth be told, it can be exhausting. That’s why I love recipes like this. It doesn’t take all day to make one thing.
If you have friends, neighbors or family that you can rope in to help you roll rum balls, you can easily make a few hundred in only a couple of hours.
Rum Ball Recipes
- Easy Rum Balls Recipe
- Pumpkin Rum Balls
- Coconut Rum Balls
- Cherry Rum Balls
- Rum Ball
- Chocolate Covered Rum Balls
What do I need to make rum balls?
One tool that I use to make rum balls is a food processor. It makes quick work of chopping nuts and grinding cookie crumbs. If you don’t have one, you can certainly break the cookies up with a rolling pin.
Another helpful tool is a kitchen scale. I often use weight as a measurement instead of volume because it is more accurate.
Finally, a small cookie scoop keeps all of the rum balls the same size.
If you plan on making rum balls for you Christmas cookie exchange, I am enamored with these felt reindeer treat bags. They are so cute!
How to make rum balls – basic tips for success
You are probably not doing anything wrong at all. When you scoop the rum balls, press the scoop against the palm of your hand to pack the rum ball mix.
Lightly pressing the mixture together will help the ball keep its shape while rolling.
The flavor of a rum ball develops even more overnight, so it is the perfect make ahead sweet. If stored in an airtight container in the refrigerator, they will last for a couple of weeks.
Yes! If stored properly in the freezer, you can freeze them up to two months. Thaw them in the refrigerator overnight and let them come to room temperature before serving. You may need to roll in sugar again to make them pretty.
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For the rum balls
- 11 oz vanilla wafer cookies
- 1 cup toasted pecans
- 1 cup powdered sugar
- 1/2 cup shredded coconut, toasted
- 2 tablespoons cocoa powder
- 2 tablespoons dark rum
- 3 tablespoons coconut rum
- 2 tablespoons honey
- 1/2 teaspoon salt
For the cocoa coating
- 1/2 cup powdered sugar
- 4 tbsp cocoa powder
- In the bowl of a food processor, process wafer cookies, toasted coconut and pecans until finely ground. Set aside. (You may have to do this batches.)
- In a large bowl, sift together 1 cup powdered sugar, cocoa powder and salt.
- Stir together both rums and honey.
- Add vanilla wafer, coconut and pecan mixture. Mix well.
- Chill in the refrigerator for 30 minutes.
- In a small, shallow bowl, combine cocoa powder and powdered sugar for coating rum balls.
- Whisk to combine and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in cocoa sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.
TO TOAST COCONUT:
Preheat oven to 325°F.
Place coconut flakes on baking sheet in a thin layer and bake for 5 - 10 minutes, stirring once to make sure all of the coconut gets lightly toasted.
TO TOAST PECANS:
Place pecans on baking sheet and toast them at the same time as the coconut. Bake for 8 - 10 minutes, or until fragrant.
**I use an 11 cup food processor and can do it in one batch. If yours is smaller, you'll need to process the cookies and nuts in multiple batches.
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Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 61mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 1g
Thanks for stopping by! Have a delicious weekend 🙂