Rum Balls – A Caribbean Christmas Treat
Rum Balls From The Bambooshay Snackette
Nevis, West Indies
8 Ounces sweetened coconut flakes.
6 tablespoons Mango jam.
1/4 Cup dark rum, not spiced rum.
1/4 teaspoon almond extract.
1 cup finely crushed vanilla wafers.
Confectionery sugar for dusting.
Toast the coconut flakes on pan at 325 degrees Fahrenheit for about 15 minutes, stirring occasionally, or until golden brown.
Allow coconut flakes to cool.
Mix jam, rum and extract in bowl. Add 2 cups coconut flakes and crushed vanilla wafers. Cover.
Let the mixture rest for 1/2 hour.
Crush remaining coconut in plastic bag with rolling pin.
Spread coconut on waxed paper.
With slightly moist hands, shape wafer mixture into 1″ balls.
Roll balls in coconut.
Air-dry balls for24 hours.
Dust balls with confectionery sugar.