Ingredients for Coconut Rum Balls
- Vanilla Wafer Crumbs
- Flaked Coconut
- Walnuts
- Sweetened Condensed Milk
- 1/4 cup dark rum (or to taste)
- Powdered sugar, for rolling
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How to Make Coconut Rum Balls
- In a large bowl, combine 2 cups graham cracker crumbs, 1 cup sweetened shredded coconut, and 1/2 cup chopped nuts (walnuts or pecans recommended).
- Add 1 (14 ounce) can of sweetened condensed milk and 1/4 cup of dark rum (or to taste). Mix thoroughly until a dough forms.
- Roll the mixture into 1-inch balls.
- Place the rum balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
- Roll each rum ball in powdered sugar until thoroughly coated.
- For extra sweetness and visual appeal, you can roll the rum balls in additional toppings such as sprinkles or chopped nuts before serving.
- Cover tightly and store in the refrigerator for at least 24 hours, or up to several weeks. Roll in powdered sugar again just before serving for best results.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
7g
Carbs
4g
