Coconut Rum Balls

May 27, 2020

Coconut Rum Balls

0 Comments  /  Jump to Recipe

I don't know about you, but the term "rum balls" makes me giggle every time I say it!  These tasty treats are typically thought of as a Christmas dessert, but I think they are great any time of the year.  Just replace spiced rum with coconut rum and you have yourself a sweet summer treat.  

This is an easy recipe that you can whip up within minutes and keep in the fridge for up to two weeks, making these rum balls not only great for a BBQ or family gathering, but also for a lazy Tuesday night. Leftovers are perfect for the occasional late night snack or sweet addition to a coffee.  You will see that I used a combination of confectioners sugar and corn syrup in my recipe instead of condensed milk.  It was a tough call, but after trying out both and having all my friends vote, the sugar/syrup combo won out.  The texture is a bit firmer and the taste is a bit less sugary - but really they are both delicious.  If you wish, you can replace the sugar/syrup in this recipe with a 14oz can of condensed milk. (Also, read this article on corn syrup if you are nervous about adding it to your food.)

I will leave you with one quick tip - you really need to press the shredded coconut onto the rum balls at the end to make them stick.  And that is it!  Enjoy 🙂

Coconut Rum Balls

May 27, 2020
: 18
: 20 min
: 20 min
: Easy

By:

Ingredients
  • 1 pkg (11 oz) vanilla wafers
  • 1/4 c. coco powder
  • 1 c. walnuts, chopped
  • 1/4 c. shredded coconut
  • 1/4 c. coconut rum (I used Malibu)
  • 3/4 c. confectioners sugar
  • 1/2 c. light corn syrup
  • Additional shredded coconut for rolling
Directions
  • Step 1 Finely crush your vanilla wafers using a food processor. If you do not have a processor, place them in a large ziplock bag and crush with a rolling pin. Try to get them as fine as possible.
  • Step 2 Place your crushed wafers, chopped walnuts, coco powder and shredded coconut into a bowl and combine.
  • Step 3 Add in your rum, confectioners sugar and corn syrup. Mix well.
  • Step 4 Scoop out a heaping tablespoon of your mix and form into a ball. Roll in shredded coconut and set aside. Repeat this process until all your mix is gone!
  • Step 5 These are best served after they have rested for a few hours in the fridge - bring up to room temperature briefly before serving. They will keep for two weeks in the fridge, so feel free to make well in advance. Enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *


DON'T MISS OUT!

Subscribe to my monthly newsletter to receive exclusive recipes, videos, tips and more!

Congrats! Your subscription was a success, get ready for some great recipes to come your way!

There was an error while trying to send your request. Please try again.

The Little Drunken Chef will use the information you provide on this form to be in touch with you and to provide updates and marketing.