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.
- Ready In:
- 1 (12 ounce) package vanilla wafers, crushed very fine
- 1 1⁄3 cups flaked coconut
- 1 cup walnuts, finely chopped
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup dark rum
- 1 cup flaked coconut
- 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.
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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!Reply
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!Reply
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