Ingredients with Measurements:
- 1 cup shredded coconut
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1/2 cup dark rum
- 2 tablespoons honey
- 1/4 cup melted butter
- 1/4 cup chocolate chips
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a food processor, pulse the shredded coconut until finely chopped.
2. In a mixing bowl, combine the chopped coconut, graham cracker crumbs, and powdered sugar.
3. Add the dark rum, honey, and melted butter to the mixing bowl and stir until well combined.
4. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
5. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
6. Drizzle the melted chocolate over the coconut rum balls.
7. Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate to harden.
8. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes approximately 20 coconut rum balls.
Nutritional information:
Calories: 130
Fat: 7g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 60mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 12g
Protein: 1g
Substitutions for ingredients:
- Shredded coconut: You can use desiccated coconut or coconut flakes instead.
- Dark rum: You can use spiced rum or coconut rum instead.
- Honey: You can use maple syrup or agave nectar instead.
- Chocolate chips: You can use white chocolate or milk chocolate chips instead.
Variations:
- Add chopped nuts, such as pecans or almonds, to the mixture for added texture.
- Roll the coconut rum balls in additional shredded coconut or chopped nuts before drizzling with chocolate.
- Add a pinch of cinnamon or nutmeg to the mixture for a warm, spicy flavor.
Tips and tricks:
- Use a cookie scoop to portion out the mixture for evenly sized balls.
- If the mixture is too wet, add more graham cracker crumbs. If it's too dry, add more melted butter.
- Store the coconut rum balls in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the coconut rum balls in an airtight container in the refrigerator for up to a week.
Reheating instructions:
These coconut rum balls are best served cold, so no reheating is necessary.
Presentation ideas:
Arrange the coconut rum balls on a platter and garnish with additional shredded coconut or chopped nuts.
Garnishes:
Shredded coconut, chopped nuts, or a dusting of cocoa powder.
Pairings:
Serve these coconut rum balls with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These coconut rum balls make a great dessert on their own, but you could also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the mixture is too dry, add more melted butter.
- If the mixture is too wet, add more graham cracker crumbs.
- If the chocolate is not melting properly, try adding a teaspoon of coconut oil to the bowl.
Food safety advice:
Be sure to refrigerate these coconut rum balls at 40°F or below to prevent the growth of harmful bacteria.
Food history:
Coconut rum balls are a popular dessert in the Caribbean, where rum is a common ingredient in many dishes.
Flavor profiles:
These coconut rum balls are sweet and nutty, with a hint of rum and a rich chocolate drizzle.
Serving suggestions:
Serve these coconut rum balls as a sweet treat after dinner or as a snack with a cup of coffee or tea.
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