Coconut Rum Balls Recipe
Coconut Rum Balls Recipe photo by Taste of Home
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Coconut Rum Balls Recipe

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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:54 servings
TOTAL TIME: Prep: 25 min. + standing
MAKES: 54 servings


  • 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


  1. In a large bowl, whisk crushed wafers, confectioners' sugar and cocoa. Stir in coconut and pecans. In a small bowl, whisk corn syrup and rum; stir into wafer mixture. Shape into 1-in. balls; let stand 1 hour.
  2. Roll in additional confectioners' sugar. Store in an airtight container. Yield: about 4-1/2 dozen.
Originally published as Coconut Rum Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p71

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