This Coconut Rum Balls recipe is an easy, no bake, classic treat to enjoy throughout the holidays.
26rum balls
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
111 ounce box vanilla wafers
½cupcoconut rum
½cuppowdered sugar plus more for rolling
⅓cupdark cocoa powder plus more for rolling
3Tablespoonspure maple syrup
1Tablespooncornstarch
1teaspoonpure vanilla extract
1teaspoonground cinnamon
Instructions
Place the vanilla wafers into the bowl of a food processor or high-speed blender. Pulse until the mixture resembles fine crumbs. Alternatively, you can add the wafers to a large resealable plastic bag and crush them with a rolling pin.
In a large mixing bowl stir together the crushed wafers with the rum, confectioner’s sugar, cocoa powder, maple syrup, cornstarch, vanilla extract, and ground cinnamon until well-combined.
Place the mixture in the refrigerator to chill for 30 minutes.
Use a medium sized cookie scoop to shape the mixture into balls. You may want to lightly roll the balls in your hand to shape and smooth them.
Allow the rum balls to sit in an airtight container in the refrigerator and develop flavor for 2-3 days. *If you are short on time, you can skip this step.
When you are ready to serve, roll half of the rum balls in additional confectioner’s sugar to coat. Roll the other half in additional cocoa powder to coat.
Serve chilled.
Store the rum balls in an airtight container in the refrigerator for up to 2 weeks. The rum balls may absorb the confectioner’s sugar and cocoa powder coating overtime so you may want to roll them in more sugar and cocoa powder right before serving.
Notes
Store the rum balls in an airtight container in the refrigerator for up to 2 weeks. The rum balls may absorb the confectioner’s sugar and cocoa powder coating overtime so you may want to roll them in more sugar and cocoa powder right before serving.