Coconut Coated Chocolate Rum Balls Recipes

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Steps:

• Whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a separate bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour., Roll in additional confectioners' sugar. Store in an airtight container.

Steps:

• Melt the chocolate on the stove, mix in remaining ingredients except coconut.
• I find it easier to roll after it sits in the fridge overnight.
• Roll into balls, size of your choice, and roll in fine ground Coconut.
• Store in freezer.

Steps:

• 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.
• Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Steps:

• Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
• In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
• Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Steps:

• 1. `
• 2. Get all ingredients together!
• 3. Open the boxes of vanilla wafers, and pour them into a food processor...
• 4. With the speed knot on 2, start the food processor and let it run about 30 seconds, or, until fine crumbs.
• 5. Pour the wafers crumbs into a bowl (make sure the bowl is big enough to mix everything together!
• 6. Now take the nuts, put in food processor and hit the pulse bottom 15 times...
• 7. and chopped the nuts fine!
• 8. Pour the nuts in the bowl that you have the wafers in.
• 9. Take coconut and place in the food processor and hit the pulse bottom 15 times...
• 10. When the coconut looks finely chopped, pour coconut in the wafer bowl along with the nuts.
• 11. Now, take the wafer mixture and pour the rum in, I used about 3/4 of a cup of rum, depends how strong of a rum taste you like...
• 12. Now pour in the honey, and with a big slotted spoon, mix all together...
• 13. until is clinks in a ball like this...
• 14. Take a cookie scoop and fill the scoop to the top.
• 15. Take a KISSES and place in the palm of your hand, or,
• 16. push the KISSES into the center of scoop...
• 17. Take the dough, and come around the KISSES
• 18. And roll the dough in the palm of your hands to make a ball, about the size of a golf ball...
• 19. Take the rolled up rum ball and place in a medium size cookie sheet lined with wax paper...
• 20. Do all dough balls and place in cookie sheet until all rum balls are through.
• 21. This is optional, I did use confectioner's sugar. Take the confectioner's sugar, pour into a bowl
• 22. Roll the ball around until each ball is covered with confectioner's sugar.
• 23. Place in a medium size casserole pan until all balls are covered with sugar.
• 24. Take the rum balls and refrigerate overnight or until you are ready to use!
• 25. `