Margarita Balls I

Margarita Balls I

26 Reviews 1 Pic
Recipe by  SEAHORSE73

“Right up there with Rum Balls (see recipe).”

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Adjust Servings

Original recipe yields 4 dozen



  1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
  2. Melt four 1 oz squares white chocolate according to package directions.
  3. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
  4. Shape into 1 inch balls and coat with sugar. Store in refrigerator.

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Reviews (26)

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I used the back end of a large ladle to pulverize the wafers in the wax bag they came in - kept things from getting too messy. After considering other reviewers' comments, I elected to add a shot of Cointreau to the mixture (for additional moisture and more orange flavor). I found them to be delicious and the smell was wonderful. I also found that the mixture was easier to work with when making the balls on the smallish side, and to dip my fingertips in water about every ½ dozen or so (the extra moisture helps when forming them!) I'm bringing them to a Cinco de Mayo cocktail party tonight and will give a couple dozen of these as a hostess gift. Thanks for a unique and tasty treat.



I think these are just okay, but I'm not allowed to make anything else for our company get togethers. Ever.



I make these every Christmas to give as little gifts. I think the most important thing is to make them at least 4-5 days before you plan on serving them. Store in fridge. The longer they sit, the better they are. I also always add a little extra tequila to the mix!

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Amount Per Serving (24 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 51 mg
  • 2%

Based on a 2,000 calorie diet



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Cocoa Rum Balls


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Whiskey Sour Balls