Caribbean Coquito Rum Balls: A Tropical Twist on Classic Treats

Step 1

Begin by placing coconut flakes in a food processor and pulsing them until finely chopped, ensuring there are still some delightful coconut chunks visible. Avoid overprocessing to maintain a textured consistency. Transfer the chopped coconut to a bowl and gently mix in 1/4 cup of powdered sugar. Set this flavorful mixture aside for later use.

Step 2

Next, process the coconut cookies in batches in the food processor until they transform into fine crumbs. After processing all the cookies, measure out 5 cups of crumbs and transfer them to a spacious mixing bowl. You can either discard any excess crumbs or save them for another culinary creation.

Step 3

In the same mixing bowl, add the remaining 1 cup of powdered sugar, along with cocoa powder, cinnamon, and nutmeg. Combine these dry ingredients with the cookie crumbs until they are thoroughly integrated.

Step 4

In a separate small measuring cup, blend rum and sweetened condensed milk together. Slowly pour this luscious mixture into the dry ingredients, stirring diligently to ensure even distribution. Continue mixing until a harmonious blend is achieved.

Step 5

Now, it's time to get your hands a little messy. Shape the dough into approximately thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture, ensuring they are generously coated. Gently press the coconut topping onto the balls for an extra touch of flavor and texture.

Step 6

Finally, store your delectable creations in an airtight container in the refrigerator until they are ready to be savored or shared as a delightful gift.