Coquito Balls (Caribbean-Style Rum Balls) recipe
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Ingredients
- 1 (3.5 ounce) package sweetened flaked coconut 1 ¼ cups powdered sugar, divided 2 (10 ounce) packages coconut cookies (such as Coconut Cocadas® or Coconut Gems®) ¼ cup unsweetened cocoa powder ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ½ cup white rum (such as Bacardi®) 3 tablespoons sweetened condensed milk
Nutrition Info
- 129 caloriescarbohydrate: 17.5 gcholesterol: 3.7 mgfat: 5.6 gfiber: 1.2 gprotein: 1 gsaturatedFat: 2.7 gservingSize: -sodium: 56.6 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Coquito Balls (Caribbean-Style Rum Balls)
Directions
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Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible, do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
Mix together rum and sweetened condensed milk in a small measuring cup, pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.