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!
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
How to Make It
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.