Rum Balls

Rum Balls
Yield: 2 dozen cookies Prep 10 mins Bake 325°F 18 mins Stand 30 mins

Ingredients

  • 7 ounces sweetened flake coconut
  • 6 tablespoons apricot jam
  • 1/4 cup dark rum
  • 1/4 teaspoon almond extract
  • 1 cup finely crushed vanilla wafers (about 30 wafers)

Make It

1. Toast coconut on pan at 325 degrees F until golden, 18 minutes, stirring. Cool.

2. Mix jam, rum and extract in bowl. Add 2 cups coconut, wafers. Cover; let stand 1/2 hour.

3. Crush remaining coconut in plastic bag with rolling pin. Spread coconut on waxed paper.

4. With damp hands, shape wafer mixture into 1-inch balls. Roll in coconut. Air-dry 24 hours.