Time 25m Yield about 4-1/2 dozen. Number Of Ingredients 8 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.
Time 4h30m Yield 96 Number Of Ingredients 6 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.
Time P1DT1h Yield 96 balls Number Of Ingredients 6 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.
Time 15m Yield 20 Number Of Ingredients 6 Steps:
Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners’ sugar.
More about “coconut rum balls recipes”
Time P1D Yield 72 balls Number Of Ingredients 6 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.
