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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
  • Total Time
    Prep: 25 min. + standing
  • Makes
    about 4-1/2 dozen


  • 1 package (12 ounces) vanilla wafers, finely crushed
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup light corn syrup
  • 1/4 cup coconut rum
  • Additional confectioners' sugar


  • 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
1 cookie: 73 calories, 3g fat (1g saturated fat), 1mg cholesterol, 31mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 0 protein.

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  • Karla
    Dec 19, 2017

    Yummy! I will use a little more rum next time, but really tasty! We love coconut