Chocolate Coconut Rum Balls
Chocolate coconut rum balls taste like the chocolate and coconut candy bar that we are all familiar with, but spiked with a bit of rum!
Servings: 40
Calories: 84kcal
Ingredients
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
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, 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.
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. **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.Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 61mg | Fiber: 1g | Sugar: 8g