Rum balls
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Prepare your workspace with a large ziplock bag and rolling pin (or use a food processor), a large mixing bowl, and a shallow bowl filled with 3/4 cup of coconut for coating the balls.
Put the cookies in the ziplock bag, seal it, and crush them with the rolling pin. Alternatively, use a food processor to crush them until they turn into fine crumbs. It's fine to have a few slightly larger pieces.
In the large bowl, combine the crushed cookies, coconut, cocoa powder, condensed milk, rum, and vanilla. Start mixing the ingredients with a wooden spoon and switch to using your hands as the mixture thickens. If the mixture is too thick, you can thin it out by mixing in 1-2 tablespoons of milk.
Take about a tablespoon of the mixture and roll it into a ball, about 1 - 1 1/2 inches in diameter. Then, roll the ball in the coconut until it's completely covered. Place it on a baking sheet or tray. Continue this process until all the mixture is used up.
Refrigerate the rum balls until you are ready to serve them.
TIPS AND TRICKS
To keep your rum balls fresh, store them in an airtight container in the refrigerator. They will last for up to 1 week. For longer storage, place them in an airtight container with layers of parchment paper or plastic wrap in the freezer, where they can be kept for up to 4 weeks.
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