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Festive & Easy Rum Balls

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Festive & Easy Rum Balls

Made from pecans, Biscoff cookies, confectioners’ sugar, and—yes, rum!—rum balls are a grownup-favorite festive treat that are easy to make and fun to gift. They taste even better after a day or two in the refrigerator, so I recommend making them in advance. Perfect little holiday treat for the cookie tray!

Ingredients

  • 1 and 1/4 cups (150g) pecans
  • 38 Biscoff cookies (300g) or Nilla Wafers (*see Note)
  • 2 Tablespoons (10g) natural or dutch-process unsweetened cocoa powder*
  • 3/4 cup (90g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) spiced rum
  • 2 Tablespoons (30ml) honey
  • Coating (Choose Any)
  • 1 cup desiccated unsweetened coconut (100g) OR finely chopped pecans (130g) (see Note)

Directions

  • Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs. Add confectioners’ sugar and cocoa powder, and pulse a few times until combined.
  • Transfer the mixture to a large bowl. (Do not do this step in the food processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, place your coatings of choice in small bowls, for rolling.
  • Scoop a Tablespoon of the mixture (about 20g) and roll into a ball. Mixture will be a little wet—that’s ok. Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.
  • Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture. If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.
  • When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.

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