Coconut Rum Balls

Name: Coconut Rum Balls
Prep time: 25 min
Total time: 25 min
Yield: about 4-1/2 dozen.
Ingredients: 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

TOTAL TIME: Prep: 25 min. + standing YIELD: about 4-1/2 dozen.

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 substituted coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan

Ingredients

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

Directions

1. 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.
2. 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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