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.

Coconut Rum Balls

(12 vanilla wafers,

coconut

walnuts

(14 ounce) can sweetened condensed milk

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.


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 because I can't stand walnuts and they turned out great. I made them a week ahead and put them in tin cans made EXCELLENT Christmas gifts and stored well in the fridge. The only problem was after you roll a few balls your hands get very sticky so have a spoon nearby to scrape the sticky stuff off your hands after rolling a some balls!!

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 flavored) otherwise the coconut flavor completely masks the rum flavor.

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 rolling pin. I then rolled the dough into individual balls. It was kind of messy and sticky but was not a big deal. I then sprinkled with a generous amount of powdered sugar put in a sealed container and popped into the fridge to cure. Prior to party I rolled each ball again in powdered sugar because they were a little bit sticky and then finished off by rolling in chopped nuts. You have to like rum and coconut which party guests did so they went over very well. Recipe was not difficult and I would make again.

This is my first time even eating let alone making rum balls. I doubled the rum like most reviews said and I used coconut rum. The flavor is great but I think chocolate dipped would be fun to try next. They are a bit gooey just like eating the inside of a Mounds bar but extra rum will probably do that! I made them for the International holiday "Talk Like a Pirate Day" and no body had just one. I will definitely make again.

This was the 1st time I ever made rum balls and these were EXCELLENT. They were so easy to make and just tasted amazing the absolute perfect amount of "rum taste". Like the last reviewer mentioned after rolling a few your hands get very sticky so just make sure to have something to wipe them off with nearby and you're all set.

These are by far the best rum balls I have made so far. They are soft and moist and just tasty. I coat them in melted semi-sweet chocolate and then roll them in chocolate sprinkles. PURE HEAVEN.

To keep your hands from becoming sticky I found that if you put the dough in the fridge for 30 minutes before you roll the dough it isn't that sticky. Also after you roll them into balls place the balls back into the fridge to allow them to harden before rolling them in powdered sugar coconut or whatever you want to roll them in.

These were fabulous! You cannot eat just one!

Not enough rum in this recipe. Rum should be doubled or possibly tripled. The balls taste like nothing (a little coconutty a little walnutty but not enough of either to really make a good flavor). Perhaps some sugar would add to this recipe... it is a cookie we are making after all. There is another coconut rum ball recipe on allrecipes that calls for both 1/4 cup of rum (that sounds more like it) and quite a bit of sugar. I'll bet that one tastes like rum balls. I gave the recipe 2 stars because the balls are some of the blandest cookies I have ever tasted.

coconut rum balls

Prep Time: 20 minutes

Total: 4 hours, 30 minutes

Servings: 8

Cost: $4.39 /serving

Author : Carla Hoy

Ingredients

Instructions

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