Lemony Rum Balls
Brighten up your dessert table with these irresistible Lemony Rum Balls, a no-bake treat that combines zesty lemon, tropical coconut, and a hint of dark rum for an indulgent bite bursting with flavor. Made with crushed vanilla wafer cookies, almond meal, and freshly squeezed lemon juice, these bite-sized confections offer the perfect balance of sweet and tangy, with a satisfyingly soft texture. Rolled in powdered sugar for a snowy finish, and optionally coated in more coconut, they’re as beautiful as they are delicious. Ready in just 25 minutes with no oven required, these easy-to-make rum balls are perfect for holiday gatherings, cocktail parties, or as an everyday sweet treat. Refrigerate them for a refreshing chill and savor the bright citrus and warm rum flavors with every bite!
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Ingredients
- 300 grams Vanilla wafer cookies
- 120 grams Powdered sugar
- 60 grams Almond meal (finely ground almonds)
- 60 grams Unsweetened desiccated coconut
- 2 tablespoons Lemon zest
- 60 milliliters Freshly squeezed lemon juice
- 45 milliliters Dark rum
- 60 grams Butter, melted
- 100 grams Powdered sugar (for coating)
- 50 grams Unsweetened desiccated coconut (for coating, optional)
Directions
Step 1
Place the vanilla wafer cookies into a food processor and pulse until they form fine crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin until finely ground.
Step 2
Transfer the cookie crumbs to a large mixing bowl. Add the powdered sugar, almond meal, desiccated coconut, and lemon zest. Stir to combine the dry ingredients evenly.
Step 3
In a small bowl, whisk together the fresh lemon juice, dark rum, and melted butter until well blended.
Step 4
Pour the liquid mixture into the bowl of dry ingredients and use a spatula or your hands to combine everything thoroughly. The mixture should be slightly sticky and hold its shape when rolled into a ball. If it is too dry, add a small splash of rum or lemon juice; if it is too wet, add a little more cookie crumbs or almond meal.
Step 5
Using a small cookie scoop or a spoon, portion out the mixture and roll into 1-inch balls with your hands. Place the formed balls onto a parchment-lined baking sheet.
Step 6
Place the powdered sugar for coating in one small bowl and the optional desiccated coconut for coating in another. Roll each rum ball in the powdered sugar, and if desired, roll them lightly in the coconut afterward.
Step 7
Once all the balls are coated, refrigerate them for at least 1 hour to firm up and allow the flavors to meld.
Step 8
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (867.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3821.2 |
| Total Fat 191.6g | 0% |
| Saturated Fat 116.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 131.0mg | 0% |
| Sodium 1132.9mg | 0% |
| Total Carbohydrate 492.1g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 310.7g | |
| Protein 29.7g | 0% |
| Vitamin D 29.6IU | 0% |
| Calcium 319.6mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1305.5mg | 0% |
Source of Calories