Coconut Rum Balls Recipe 355 Recipes

COCONUT RUM BALLS

Steps:

• Whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a separate bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour., Roll in additional confectioners' sugar. Store in an airtight container.

RUM BALLS

Steps:

• Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
• Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
• Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
• Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
• Refrigerate until ready to serve.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
• Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

COCONUT-RUM BALLS

Steps:

• Combine crumbs, coconut and nuts in a bowl.
• Stir in condensed milk and rum and mix well.
• Shape into 1-inch balls and roll in powdered sugar.
• Cover tightly and store in refrigerator at least 24 hours, or up to several weeks.
• Roll in powdered sugar again just before serving.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts.
• Stir in the sweetened condensed milk and rum; mix well.
• Refrigerate for 4 hours.
• Roll the dough into 1 inch balls.
• Roll the balls in the remaining coconut.
• Store in a tightly covered container in the refrigerator.