Decadent Rum Balls

Decadent Rum Balls

BAKER'S Chocolate 0

"Crushed vanilla wafers, pecans and cocoa are blended with coffee and rum for luscious, no-bake cookies that are ideal for the holidays."

Ingredients 40 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings


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  • Ready In

  1. Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa in large bowl.
  2. Add instant coffee granules to rum; stir until coffee granules are dissolved. Add to crumb mixture; mix well. Let stand 15 minutes.
  3. Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature.
Tips & Tricks


  • Size It Up
  • These indulgent rum balls can be rolled in a variety of coatings for a sweet treat that is perfect for holiday gift giving.
  • Great Substitute
  • Substitute toasted PLANTERS Sliced Almonds or chocolate sprinkles for the coconut.
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Reviews 13

  1. 18 Ratings


This is the first time I've made rum balls and this recipe is very easy. Here is my experience: First, I ground up more (about 70-75) vanilla wafers and pecans (heaping cup) than the recipe requested. Then, I mixed in the sugar and cocoa before I added the liquids. In a glass measuring cup, I poured about a 1/3 cup of rum and a heaping teaspoon of espresso powder. I also added a cap-ful of vanilla extract. Next, I placed the stick of salted butter and corn syrup into the same pot to melt together. I felt the corn syrup would combine more smoothly with the dry mixture when melted. I poured the melted butter and corn syrup into the bowl and mixed well. Then, I added the rum mixture and mixed very well again. Because my mixture was wet due to the amount of rum, I placed the bowl into the refrigerator to set up for about 15-20 minutes. I used a 1/4 cup ice cream scoop to mold the mixture into 1 ounce balls. I then rolled them in toasted coconut, powdered sugar and cocoa. The balls absorbed much of the cocoa and powdered sugar so a second rolling right before presenting was necessary. They received good reviews from party goers. I'll definitely make these again.


This is the best rum ball recipe I have ever tried. I used International Coffee flavored coffee instead of instant coffee. I divided a third into chai, french vanilla and dark chocolate. I also make mine with a little more rum, as I like mine moister. I then use them as the cores for truffles and dip them in melted white chocolate and sprinkle nutmeg on the top for the chai, milk chocolate with powder sugar for the french vanilla and dark chocolate with cocoa for the dark chocolate. They are absolutley amazing with this recipe.

Sza Sza

No words can describe HOW AMAZING these rum balls are! I made a few changes, since it's very difficult to find wafers in Japanese supermarkets : I simply used 1 box of butter shortbread cookies and a few Sweet Marie cookies. The Sweet Marie cookies gave them a bit of a soft crunch throughout the ball, that went really well with the walnuts. I also added more cocoa powder than recommended ( around 50 grams - rather than 20 grams ), to make it more " chocolatey ". Also, these rum balls are A THOUSAND TIMES BETTER after a few days. The alcohol of the rum is less sharp and it settles in nicely all over the rum balls, thus flavouring it well. These rum balls are definitely a DANGER to keep around the house! So sinfully good!