Best Coconut Coated Chocolate Rum Balls Recipes
CHOCOLATE COCONUT BALLS
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.
COCONUT RUM BALLS
My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. -Jana Walker, Macomb, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
CHOCOLATE RUM BALLS
Make and share this Chocolate Rum Balls recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 7
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.
COCONUT RUM BALLS
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.
Provided by Carla Hoy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 4h30m
Yield 96
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.2 calories, Carbohydrate 5.8 g, Cholesterol 1.4 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 21.1 mg, Sugar 2.9 g
CHOCOLATE RUM BALLS
This has been an old-time family favorite recipe for many years. I have made these with not only regular rum but coconut flavored rum, bourbon, brandy, amaretto, kahlua...etc. I generally use walnuts but pecans, macadamia or almonds are also good. These are best if they sit a few days in a tightly covered container before eating. They also freeze well. Cooling time is not included in the PREP/COOKING time. Please allow 30 minutes to cool before rolling cookies into balls. FOR ADULTS ONLY, so please make sure you keep these away from the little ones.
Provided by Chef Petunia
Categories Dessert
Time 30m
Yield 54-60 balls
Number Of Ingredients 6
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.
Nutrition Facts : Calories 84.5, Fat 4.7, SaturatedFat 1.2, Sodium 52, Carbohydrate 9.3, Fiber 0.8, Sugar 3.3, Protein 1.3
CHOCOLATE RUM BALLS I
The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
Provided by FARMLIFE
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g
TOASTED COCONUT RUM BALLS WITH CHOCOLATE INSIDE!
I have been sating around trying to figure out a new Holiday recipe. Being looking at cookies, cakes Holiday snacks, and eating KISSES. About the time I was to eat another KISSES, and looking at rum balls, I got to thinking --- UMMM, take one kisses and roll it up inside of a RUM BALL. SOOO, that's what I did. TRY it, you might...
Provided by Bobby (*_*)
Categories Other Snacks
Time 1h30m
Number Of Ingredients 6
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. `
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