Makes: 15-20 rumballs
Ingredients:
3.5 C chocolate wafer cookies, crushed (this is usually 1-1.5 packages depending on the brand you buy)
.75 C icing sugar
.25 C cocoa powder
3 tbsp shredded coconut, fine (optional)
3 tbsp honey*
.5 C Malibu coconut flavoured rum
.25 C icing sugar
* can also substitute in maple syrup or corn syrup
Instructions:
- crush wafer cookies in large ziplock bag with a rolling pin and empty into a large mixing bowl.
- add in .75 C icing sugar, cocoa powder, shredded coconut and mix well.
- Add in honey and rum and mix until well incorporated and cookie mix becomes a coarse dough, like of like kinetic sand if you know what that is.
- Roll into roughly 1" balls and deposit back into the bag you crushed the wafers in. Add in remaining .25 C icing sugar and toss lightly to coat.
- Set in airtight container and let rest for 4-7 days for best (aka booziest) flavour.
