I just couldn’t leave the good old rum ball alone!!
While I was at it..I rolled them in toasted Coconut, instead of cocoa/sugar. I’m such a rebel..lol!
From now on my Vanilla Wafers are staying in my milk..because the combination of spicy Gingerbread Cookies, with the Coconut and Rum are to die for!
If you have any doubt, make a batch of both versions and have a little taste test. With all that Rum..it would be good times!
? What you’ll need:
*Keep in mind: these amounts have many variables, so use my portions as a guide. The balls are based on size/consistency..so adjustments to the wet/dry measurements are necessary!
Just have a couple of sips of the Rum and you won’t care! 😉
~1 Bag of Gingerbread Cookies to make approx. 3 cups of crushed crumbs!
~Malibu Rum. (Approx. 1 cup)
~Toasted Coconut. (Approx. 3 cups to roll the balls in)
~Powdered Sugar. (Approx. 2 cups)
~Corn Syrup. 4 Tbsp.
|You may have a few left over…nah!|
|So moist and rich!!|
*HINT* Store them in the fridge or for long-term storage, they freeze perfectly!