Recipe by the_cookie_lady
All the rum balls I saw on this site use cookie or wafers crumbs as a base. This one come from New Zealand and has raisins and coconut. They need to be made a day in advance, though. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. Cook time is the 24 hours that they need to sit overnight and the 1 hour that the rum and oats rest.
Top Review by Aunty Dotty
Cookie Lady - yum : ) ! These were highly rated by fiance's family and may have even made up for the very average wine I brought by mistake! I used pecans for walnuts and they've been sitting nicely in fridge for about 3 weeks, improving in flavour. Thanks!
- 1⁄3 cup dark rum
- 1⁄3 cup rolled oats
- 2 cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2⁄3 cup chopped toasted walnuts
- 2⁄3 cup golden raisin
- 2⁄3 cup shredded coconut
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup butter, melted and cooled
- 3 tablespoons granulated sugar
Directions See How It's Made
- In a large bowl, combine rum and oats; cover and set aside 1 hour.
- Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
- Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
- Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.