Coconut Rum Balls - a Tipsy Recipe

I love cooking and baking at Christmas time, when it is somewhat socially acceptable to pour liquor into just about every single dish I make.  For some reason, if you use a half gallon of rum to cook with in April you're called an alcoholic, but in December you're just called festive.

I also really love coconut candy but I seldom make it, mostly because I have never had a really great recipe.

Well, before now anyway.


1 (12 oz) package of vanilla wafers
1 1/2 cup sweetened flaked coconut
1 cup pecans 
1 (14 oz) can sweetened condensed milk
1/2 cup rum
1 cup powdered sugar

Place the vanilla wafers and the pecans in the food processor or blender and pulse for a few seconds at a time until they form a coarse powder (think breadcrumbs, not flour).  Pour the crumbs into a large mixing bowl and add the coconut, sweetened condensed milk and rum and stir thoroughly.  It will be be a sticky mess.

Refrigerate it for several hours.

Roll the refrigerated dough into 1 inch balls and drop into the powdered sugar, one at a time, to coat.  

Store in a covered container for at least a day or two before serving.  Like many candies, these get better with age. 

Just like me, I guess.

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