Easy Rum Balls

7. 10. 2025

The flavor of these rum balls is exceptional, crafted with grated walnuts and juicy raisins.

The basic recipe makes about 35 rum balls.

Place the finished balls in an airtight container lined with baking paper. Cover the balls with another layer of baking paper on top. Close the container with the lid and store it in a cool, dry place. The refrigerator is a good option!

These rum balls will last about a week from the time you prepare them. The key is to store them in a cool, dry place and in an airtight container to prevent them from drying out.

For a festive presentation, place the rum balls in small paper cups. They will look amazing on the table!

INGREDIENTS

• 3 ½ ounces vanilla wafers e.g. Nilla wafers or any plain shortbread biscuits
• 1 stick unsalted butter
• ⅔ cup powdered sugar
• ⅓ cup raisins
• 3 Tablespoons ground walnuts
• 2 Tablespoons dark cocoa powder
• 3 Tablespoons spiced rum e. g. Kirkland from Costco or Austrian Stroh 40
• ½ cup shredded coconut dried, unswetened

METHOD

• First, grind or crush 3 1/2 ounces vanilla wafers.
• Then, coarsely chop 1/3 cup raisins with a chef’s knife.
• Place the crushed wafers, 3 Tablespoons ground walnuts, 2/3 cup powdered sugar, 2 Tablespoons dark cocoa powder, and chopped raisins in a bowl.
• Pour in 3 Tablespoons spiced rum and add 1 stick unsalted butter, sliced.
• Mix to form a soft dough, starting with a fork and then using your hands. Alternatively, you can use a food processor if you have one.
• Pour 1/2 cup shredded coconut onto baking paper or a wide cutting board.
• Pinch off equal-sized pieces of the dough and shape them into balls between your palms, making each ball about 1 inch in diameter.
• Roll each ball in the shredded coconut, ensuring all sides are evenly coated.

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