Difference between revisions of "Coconut Rum Balls"
From Corbin Recipe Index
(Created page with "From the kitchen of: Alicia Corbin<br> 1 (12 oz) pkg. vanilla wafers, crushed fine<br> <br> 1 1/3 c. flaked coconut<br> 1 c. finely chopped walnuts<br> 1 14 oz. can sweetened...") |
(No difference)
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Latest revision as of 16:27, 23 August 2015
From the kitchen of: Alicia Corbin
1 (12 oz) pkg. vanilla wafers, crushed fine
1 1/3 c. flaked coconut
1 c. finely chopped walnuts
1 14 oz. can sweetened condensed milk
1/4 c. rum (coconut rum works well)
1 c. flaked coconut
1. In a large bowl, toss together the crushed vanilla wafers, 1 1/3 c. coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours in a tightly covered container.
2. Roll the dough into 1 inch balls (you may want to wear plastic gloves) and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.
--These keep very well and the flavor only gets better over time
