LOCATION: Recipes >> Holidays >> Rum Balls 22
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Rum Balls 22
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Rum Balls
7 ounces sweetened coconut flakes
6 tablespoons apricot jam
1/4 cup dark rum
1/4 teaspoon almond extract
1 cup finely crushed vanilla wafers, (about 30)
Toast coconut on pan at 325 degrees until golden, 18 minutes,
stirring. Cool. Mix jam, rum and extract in bowl. Add 2 cups
coconut, wafers. Cover. Let stand 1/2 hours.
Crush remaining coconut in plastic bag with rolling pin. Spread
coconut on waxed paper. With damp hands, shape wafer mixture into
1" balls. Roll in coconut. Air-dry 24 hours.
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