The Rum-i-est Coconut Rumballs

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.