Coconut Rum Balls

Coconut Rum Balls

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Coconut Rum Balls are an excellent addition to a holiday baking platter.

  • 1 Cup Dark Chocolate Chips
  • 2/3 Cup Full Fat Sour Cream
  • 1/3 Cup Almond Paste
  • 3 Cups Vanilla Wafer Cookies (Ground)
  • 2 Cups Chocolate Crumbs (Or Ground Chocolate Wafers)
  • 2 Cups Powdered Sugar
  • 1/3 Cup Dark Cocoa
  • 2/3 Cup Dark Rum
  • 1/2 Cup Butter (Melted)
  • 1 1/3 Cups Flaked Coconut
  1. In double boiler over a medium heat melt chocolate chips. Remove from heat.
  2. Transfer melted chocolate to large-size bowl. Add sour cream and almond paste. Mix until well combined.
  3. Transfer vanilla wafers to food processor or blender. Process until finely ground.
  4. In a separate large-size bowl add ground vanilla wafers, chocolate crumbs, powdered sugar, cocoa, rum, and melted butter. Combine well. Add to melted chocolate mixture. Mix very well until mixture is pulled together and forms a dark paste.
  5. Cover with plastic wrap and place dough in refrigerator 1 hour to overnight.
  6. Remove from fridge. Using a small ice cream scoop, drop balls onto large-size baking sheet lined with parchment paper. Place coconut in bowl. Roll each ball in coconut until fully coated.
  7. Transfer to serving plate.
  8. Serve.
  9. Makes About 4 Dozen
  10. Prep Time: 40 Minutes Cook Time: 5 Minutes Total Time: 45 Minutes Chill Time: 1 Hour
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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