Rum Balls are a pretty popular holiday treat. Thanks to our niece, Christie, for sharing her recipe for Chocolate Rum Balls – yummmm… To make Coconut Chocolate Rum Balls, substitute Coconut Rum for the dark rum.
Chocolate Rum Balls
½ cup (1 stick) of butter, softened
1/3 cup granulated sugar
1 egg yolk
1 tablespoon dark rum
1 teaspoon vanilla
1 cup all purpose flour
¼ cup unsweetened cocoa powder
1 cup finely chopped walnuts or pecans
Powdered sugar
Combine butter, granulated sugar and egg yolk in large bowl; beat until light and fluffy. Add rum and vanilla; mix well. Add flour and cocoa; stir until well blended. Stir in nuts. Cover; refrigerate 1 hour or until firm.
Preheat oven to 350ºF. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets. Bake 15-20 minutes or until firm. Transfer to wire racks; cool 5 minutes. Roll warm cookies in powdered sugar. Cool completely on wire racks.













Rum Punch is a refreshing rum based beverage that we’ve had the pleasure of sampling in many different tropical locations, from the Caribbean to Hawaii. Each island seems to have their own distinct twist, from the type of rum used to the combination of juices. Experiment with different tropical fruit juices (mango, papaya, pineapple, etc.) until you find your perfect combination!