Royal Rum Balls

Oxmoor House
Royal Rum BallsRecipe
Photo: Lee Harrelson; Stylists: Mindi Shapiro, Ana Kelley
Gingersnap crumbs and chocolate wafer crumbs form the base of these truffle-like cookies, coconut and ground pecans provide the texture, and dark rum contributes the distinctive flavor. Rum balls are a popular Christmas treat in Australia, New Zealand, Canada, the United States, and a number of countries in Eastern Europe. These treats are a snap to make. And the longer they sit, the better they taste!
3 dozen3 dozen


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2 cups gingersnap crumbs
2 cups chocolate wafer crumbs
1 1/2 cups sifted powdered sugar
1 cup flaked coconut
1 cup ground pecans, toasted
1/3 cup pitted dates, chopped
1/3 cup dark rum
3 tablespoons light corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
Additional powdered sugar or gingersnap crumbs


Position knife blade in food processor bowl; add first 6 ingredients. Process until blended; add rum and next 3 ingredients. Process until mixture holds together.

Shape into 1 1/4" balls. Roll balls in additional powdered sugar or gingersnap crumbs. Repeat rolling procedure.

Note: If Royal Rum Balls are made ahead, reroll balls in powdered sugar or gingersnap crumbs before serving to freshen the coating.

Created date

October 2003