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Coconut Rum Balls

4.7 | 3 Reviews
Total Time:Prep: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by Jana Walker

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 04, 2024

My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I substituted coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan

TEST KITCHEN APPROVED

Coconut Rum Balls

4.7 | 3 Reviews Add your review
Yield:about 4-1/2 dozen
Prep:25 min
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Ingredients

  • 1 package (12 ounces) vanilla wafers, finely crushed
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup light corn syrup
  • 1/4 cup coconut rum
  • Additional confectioners' sugar
Text Ingredients
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Directions

  1. 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.
  2. Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts

1 cookie: 73 calories, 3g fat (1g saturated fat), 1mg cholesterol, 31mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 0 protein.
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