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coconut rum balls on a plate next to rum shot, martini shaker and red linen

Coconut Rum Balls - No Bake Dessert

This no bake dessert is easy, quick and packed with coconut rum decadence. You only haveto worry about eating them all before they make it to the table!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 810kcal
Author Aubrey
Cost 20


  • Food Processor or Blender


  • 2 cup Vanilla Wafers
  • 2 cup Raw Almonds
  • 4 tablespoon Cocoa Powder
  • 1 tablespoon Honey
  • ½ cup Coconut Rum Malibu Coconut Rum
  • ¼ cup Granulated Sugar For Rolling Formed Balls


  • Using a food processor, combine vanilla wafers, almonds and cocoa powder. Blend until desired texture (course ground meal). It may still be a little chunky because of the almonds but this will chop more after wet ingredients are added.
  • Add honey and coconut rum to mixture in food processor. Process until blended.
  • Shape into balls about the size of a quarter. If you have a melon baller that works well or you can just use your hands.
  • Roll in granulated sugar until coated on all sides. You can also roll them in cocoa powder or confectioners’ sugar if you prefer.
  • Store coconut rum balls in the refrigerator or at room temperature. Consume within 2-3 days.


Calories: 810kcal | Carbohydrates: 75g | Protein: 18g | Fat: 46g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 224mg | Potassium: 626mg | Fiber: 11g | Sugar: 37g | Calcium: 195mg | Iron: 3mg