Coconut Rum Balls
Coconut rum balls make the perfect adult no-bake treat.
Servings: 40 rum balls
Calories: 85kcal
Ingredients
For the rum balls
- 11 oz vanilla wafer cookies
- 1 cup toasted pecans
- 1/2 cup shredded coconut toasted
- 1 cup powdered sugar confectioners/icing
- 1/2 tsp salt
- 1/4 cup coconut rum
- 2 tbsp honey or corn syrup
- 1/2 tsp salt
Sugar coconut coating
- 1/2 cup powdered sugar
- 1/2 cup toasted coconut
Instructions
- 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 and salt.
- Stir together coconut rum and honey.
- Add vanilla wafer, coconut and pecan mixture. Mix well.
- Chill in the refrigerator for 30 minutes.
- In the bowl of the food processor, combine remaining 1/2 cup of powdered sugar and toasted coconut. Pulse to break up coconut and combine with sugar.
- Place coconut sugar mixture in a shallow bowl and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
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.Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 96mg | Fiber: 1g | Sugar: 8g