Tropical Coquito Rum Balls

Ingredients 0/8

Step 1

Put the coconut flakes in a food processor and pulsing them a few times until they’re finely chopped but still have some texture—don’t grind them into a powder. Toss the chopped coconut into a bowl and mix it with 1/4 cup of powdered sugar, then set that aside for later.

Step 2

Process your coconut cookies in batches until they turn into fine crumbs. Once you have about 5 cups of crumbs, pour them into a large mixing bowl. If you have any extra crumbs, you can save them for something else or discard them.

Step 3

Add the remaining 1 cup of powdered sugar, cocoa powder, cinnamon, and nutmeg to the bowl with the cookie crumbs. Stir everything together until it’s evenly combined.

Step 4

In a small measuring cup, mix the rum with the sweetened condensed milk. Pour this slowly into the cookie mixture while stirring to help it all come together. Keep mixing until you have a smooth, well-blended dough.

Step 5

Now, using your hands, shape the dough into about 36 balls, each roughly 1 1/4 inches in diameter. Roll each ball in the coconut and sugar mixture you set aside earlier, pressing gently so the coating sticks well.

Step 6

Pop the rum balls into an airtight container and chill them in the fridge until you’re ready to serve or share. They’re best enjoyed cold!