Double Chocolate Coconut Rum Balls

Hands down one of my favorite holiday cookies — EVER.

Rum balls have always been a favorite of mine around the holidays. Super chocolatey, a little boozy, and soooo pop-able! I feel like every year I text my mom asking for the recipe so I can recreate the deliciousness in my own kitchen — but this year I put my own spin on it (yay for evolving traditions!).

Usually we use sugar cookies as the base of these little bites, and evaporated milk to give them that smooth texture, but I made some swaps this year. I wanted these babies to be extra chocolatey, dairy-free, and with a littleeee extra punch, so I added coconut into the mix because, well it pairs well with everything else! Walnuts? For sure. Chocolate? You know it! And rum? YES, please! I used unsweetened shredded coconut in the dough mix as well as some coconut chips for topping — but you can use the same shredded coconut for a little dusted topping or even roll the dough balls in powdered sugar (another classic fave or mine).

These boozy bites are the perfect blend of whole food goodness, and holiday cheer deliciousness. You’re going to want these on your cookie tray this winter… and maybe all year round!

These rum balls are…

gluten-free
dairy-free
no bake
21+ approved
& only 7 ingredients!

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Double Chocolate Coconut Rum Balls

Prep Time: 30 minutes
Servings: 32 servings

INGREDIENTS

  • 2 boxes, Simple Mills Double Chocolate Cookies

  • 1/2 c dark chocolate chips

  • 1/2 c coconut milk, full fat

  • 1/2 c shredded coconut, unsweetened

  • 1/4 c walnuts, chopped

  • 1/4-1/3 c rum

  • 1 tsp. vanilla extract

  • Optional: Extra coconut or powdered sugar for topping

INSTRUCTIONS

  1. Crush chocolate cookies into crumbs. *I used one of my large Stasher bags and crunched them up by hand. You can also use a blender or food processor.

  2. Add cookie crumbs into a large mixing bowl.

  3. Melt the chocolate chips in a microwave safe dish by heating in 30 second intervals and stirring after each interval until fully melted.

  4. Pour melted chocolate over the cookie crumbs.

  5. Add in the remaining ingredients — coconut milk, chopped walnuts, coconut, rum, and vanilla extract.

  6. Using a spatula, mix all ingredients to combine into one cohesive dough

  7. Using your hands, roll the dough into approximately 1-inch balls and place on a parchment lined baking sheet.

  8. Freeze for at least 20 minutes to solidify.

  9. Optional: Roll in desiccated coconut or powdered sugar.

  10. Store in the refrigerator for 7-10 days!

Enjoy!

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xx,
mallory

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