Coconut Rum Balls

"These are quite addicting. The flavor improves after 24 hours. You can store them for about 2 weeks. I made these for Christmas 2005, and they were very popular. I found this recipe on allrecipes.com."
 
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photo by stormylee photo by stormylee
photo by stormylee
Ready In:
25hrs
Ingredients:
6
Yields:
96 balls
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ingredients

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directions

  • 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.

Questions & Replies

  1. how much coconut goes into the actual recipe for the balls? The recipe states to add coconut to make the balls but then it says to roll in remaining coconut. What remaining coconut?
     
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Reviews

  1. If you have a passion for fat, butter and sugar, then, by all means, I think you will find this recipe appealing. However, I made three different batches of rum balls online and this was by far the worst. The actual making and presentation of the balls was easy and I followed the recipe to the letter-and I double checked I got everything right. It was basically condensed milk and coconut flavours which overpowered everything else, essentially they were sweet and fatty which may be good for the masses but definitely not good for a few friends and this recipe made 96! You would be far better off with a dash of lime in the recipe and substitute out most of the condensed milk to replace with something else less sweet. If you want to go out of your way to make really nice rum balls then I wouldn't recommend this one, however, if you need something sweet for a large function then I would recommend. Personally, they just tasted to basic for me and I had too much!
     
  2. These rum balls were not only an addiction for me this holiday season - they were an obsession. So delicious! I stored them in a cool place for little over a week before eating and the rum flavour had mellowed beautifully. I would use a little less rum the next time though (maybe 100 ml rather than 120 ml?): these were just a touch too soft even after refrigeration. Could be a function of my vanilla wafers or other dry ingredients too, and anyway, it's a tiny detail in a wonderful recipe! Thank you for sharing!
     
  3. I have this recipe that I have been making for years. Absolute family favorite. My daughter still thinks they are the best Christmas cookie. I'm so glad it is here just in case I would lose my recipe. Thank you Scrivener1 for posting it.
     
  4. Oh my goodness - these balls are like heaven on a plate. Absolutley delicious! I made a moroccan themed dinner & was looking for something coconutty to have as a dessert - I made these and served them on a plate with balls of vanilla icecream (same size as coconut balls) and sprinkled chopped pistacchio nuts on top. It looked beautiful & taste amazing!
     
  5. I made these last night for a someone to take to a party today, but I of course had to try one this morning when I was done making them and they are great! I plan on making these again
     
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RECIPE SUBMITTED BY

<p>I am an estate planning and asset protection attorney.&nbsp;&nbsp;I have one daughter, Jacqueline, who was born 6/26/2007.&nbsp;&nbsp;</p> <p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
 
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