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Coquito Balls (Caribbean-Style Rum Balls)
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Prep Time:
20 minutes
Total Time:
20 minutes
Indulge in tropical Coquito rum balls, a festive no-bake treat with a hint of coconut and spices, ideal for holiday desserts or gifting.
Ingredients:
  • 1 (3.5 ounce) package sweetened flaked coconut
  • 1.25 cups powdered sugar, divided
  • 2 (10 ounce) packages coconut cookies (such as Coconut Cocadas® or Coconut Gems®)
  • 0.25 cup unsweetened cocoa powder
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 0.5 cup white rum (such as Bacardi®)
  • 3 tablespoons sweetened condensed milk
Instructions:
  • Pulse coconut flakes in a food processor until finely chopped but with some chunks remaining; be careful not to over-process. Combine with 1/4 cup powdered sugar in a bowl and set aside.
  • Pulse the coconut cookies in batches in the food processor until finely ground. Once all cookies are processed, measure out 5 cups of crumbs and transfer to a large mixing bowl. Discard any extra crumbs or set aside for later use.
  • Combine the remaining powdered sugar, cocoa powder, cinnamon, and nutmeg in the mixing bowl with cookie crumbs and blend until fully incorporated.
  • Combine rum and sweetened condensed milk in a small measuring cup, then slowly pour it into the cookie crumb mixture while stirring until well blended.
  • Shape the dough into approximately thirty-six 1 1/4-inch balls using your hands. Coat each ball generously with the coconut-sugar mixture by rolling and lightly pressing the coconut topping. Keep the balls in an airtight container in the fridge until serving or gifting.

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