Coconut Rum Balls
A spiced jamaican black cake for christmas, aged in rum & memory.
Recipe Summary Coconut Rum Balls
The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.
Ingredients | Jamaican Coconut Rum Cake Recipe1 (12 ounce) package vanilla wafers, crushed very fine1 ⅓ cups flaked coconut1 cup finely chopped walnuts1 (14 ounce) can sweetened condensed milk¼ cup rum1 cup flaked coconutDirectionsIn a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.Info | Jamaican Coconut Rum Cake Recipeprep: 20 mins additional: 4 hrs 10 mins total: 4 hrs 30 mins Servings: 96 Yield: 8 dozen
TAG : Coconut Rum BallsDesserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,
Images of Jamaican Coconut Rum Cake Recipe
Jamaican Coconut Rum Cake Recipe - · this coconut rum cake is a decadent, rich, buttery cake liberally soaked with coconut rum.
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