Coconut Rum Balls

Coconut Rum Balls

41

"The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer."

Ingredients

4 h 30 m {{adjustedServings}} servings 47 cals
Serving size has been adjusted!

Original recipe yields 96 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
  2. Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

41
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was my second time making rum balls, the first time I made chocolate ones. These coconut rum balls tasted sooooo good and were very easy to make. I used crushed almonds instead of walnuts b...

A great variation for rum balls! I make a few changes to the listed recipe, however. I prefer to toast the coconut before I roll the balls in it- YUM! I also add about 1/8 cup more rum (coconut ...

Made these for a NYE party last night. They turned out well and were very tasty. I made a half batch 4 days prior and used a coconut rum. I crushed the vanilla wafers in a ziploc bag and used a ...