Introduction: Chocolate + Coconut + Macademia Rum Balls

Picture of Chocolate +  Coconut + Macademia Rum Balls

These rum balls are an adaptation of the more traditional vanilla wafer pecan recipe. I am trying to get into a christmas spirit Big Island style preparing for the KuKuihaele Cookie Bake Off. This cookie can be made quite easily, even with premade ingredients, but use caution because it can be quite potent. Making these cookies (AND snacking on these cookies while making) before 10 am is only advisable if you plan to lounge the rest of the day, at the beach or around the fire.

Step 1: Assemble Ingredients

Picture of Assemble Ingredients

Assemble the basic cookie components:

- Prepare brownie mix, bake, and chop to small pieces.

I used Marie Callender's Brownie Mix because I found one of their brownie recipes contains Guittard Chocolate. I substituted the full amount of canola oil in this brownie recipe for equal parts butter and coconut oil. You can also purchase brownies if you don't have time to bake and just chop up to small pieces

- 1/2 cup finely chopped Macademia nuts

- 1/4 cup raw cocoa (organic preferred)

- 3 oz chopped milk chocolate chips (Guittard preferred)

-1/4-1/3 cup [Rum] (Bacardi's Coconut Rum preferred)

- 1 cup shredded coconut (For coating)

Step 2: Mix Ingredients Expect Rum

Picture of Mix Ingredients Expect Rum

Mix all ingredients but the Rum and Coconut

Step 3: Add the Lighter Fluid (aka RUM)

Picture of Add the Lighter Fluid (aka RUM)

Start with a conservative amount of [ Rum (+/- 1/4) ] cup and then add more as desired for taste and alcoholic strength. Be careful not to add too much or the cookie will be too sticky to roll. If you do make a cookie with a blood alcohol level above 10% and it is not clinically dead, you can add dry ingredients(nuts, cocoa, more brownie) to regain "rollability."

Step 4: Incorporate Rum

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Mix the rum to make a nice paste that is not too sticky.

Step 5: Shape the Rum Balls

Picture of Shape the Rum Balls

Roll Rum balls into 3/4" diameter balls. I keep them on the small side so I can pop more and not get too fast of a buzz. I am a wimp.

Step 6: Coat Rum Balls in Coconut

Picture of Coat Rum Balls in Coconut

Roll ball in shredded coconut for an even coating. The drier and finer chopped the coconut, the easier the application but straight from the package works just fine.

Step 7: Display (for About 10 Seconds Before Popping)

Picture of Display (for About 10 Seconds Before Popping)

Cookie is best to serve immediately but can be made a few days ahead of time. Alcohol is a preservative, after all. Place in the fridge but keep balls neatly separated or you may find one big rum ball when you take them out of the fridge to serve. I sprinkle the plate with cocoa powder and add some sort of floral type thing. I hope the property owner doesn't notice that flower head is missing.

Mele Kalikimaka n'at.

Comments

VMarzeva (author)2016-12-04

looks nice!

canida (author)2008-12-13

Those look excellent. I suppose one can substitute other varieties/flavors of booze to taste?

tedrock (author)canida2008-12-13

kinda defeats the whole "rum ball" idea doesn't it?

canida (author)tedrock2008-12-14

True, we'll definitely stick with rum for our Pirate Party, but modification is fun!
I'm thinking leftover snickerdoodles with Bailey's, macadamia nuts, white chocolate chips, and perhaps a bit of fresh mint would be good.

Lord_Quack (author)canida2008-12-14

STOP IT!!! I'M GETTING HUNGRY!!! Actually, carry on. These recipes will be good for Christmas lol :D By the way, canida. The Bailey's idea sounds pretty good, but wouldn't the fresh mint clash a bit? By all means, try it! The combo might even work. You never know. Peace

cjoyneu (author)tedrock2008-12-14

the less popular "beer ball" variation : 1 pack misc. little debbie cakes soaked in flat coors

Lord_Quack (author)2008-12-14

Mmm... Rum =)

Very tasty-sounding recipe, by the way. Will definitely try them this Christmas.

Now where was that *hic* secret stash of rum I had... *hic*

cjoyneu (author)2008-12-13

Thanks! I had to restrain myself to have some left for the cookie exchange tomorrow and to not get a big buzz- they are very soft and the rum gives a nice warm feeling the whole way down to your stomach. it's a very flexible recipe and both cookie varieties and alcohol are up for experimentation. I think as long as the cookie ingredients are on the dry side and you add the alcohol conservatively so the mix stays firm then experiment away.

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