Best 6 Toasted Coconut Rum Balls With Chocolate Inside Recipes

RUM BALLS

Steps:

• Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
• Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
• Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
• Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
• Refrigerate until ready to serve.

COCONUT RUM BALLS

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.

COCONUT RUM BALLS

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.

TOASTED COCONUT RUM BALLS WITH CHOCOLATE INSIDE!

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. `

CHOCOLATE RUM BALLS I

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.

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.