Ingredients for Irish Cream Balls
- Vanilla Wafer Cookie
- Irish Cream
- Milk Chocolate
- 1 cup sweetened shredded coconut
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How to Make Irish Cream Balls
- Crush 12 vanilla wafers into fine crumbs using a food processor. (Alternatively, place them in a zip-top bag and crush with a rolling pin.)
- In a microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Remove from heat and stir in 1/4 cup of Irish cream liqueur.
- Gently mix the melted chocolate mixture into the crushed vanilla wafers until evenly combined.
- Using a teaspoon or small cookie scoop, roll the mixture into 1-inch balls.
- Roll each ball in 1 cup of sweetened shredded coconut to coat completely.
- Place the coated balls on a parchment-lined baking sheet and refrigerate for at least 2 hours, or preferably overnight, to allow them to set completely.
- Once set, store the Irish Cream Balls in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
9g
Carbs
0g
