This rum ball is made with a mixture of crushed gingersnaps (the hard ones), coconut, chopped walnuts, dissolved coffee crystals and a coconut-rum liqueur. After forming into balls, these little morsels are rolled in either cocoa powder or powdered sugar. They look pretty on a plate served at your Christmas party. (If time permits, make a week ahead and store in an airtight container to allow the flavor to intensify).
Ingredients: 2 cups finely crushed ginger snaps (place in a resealable plastic bag and push a rolling pin back and forth over the bag until cookies are crumbs), 1 cup powdered sugar, 1/2 cup shredded coconut, 1/2 cup finely chopped walnuts, 2 tablespoons cocoa powder, 1 teaspoon instant coffee crystals, 1 tablespoon boiling water, 2 tablespoons corn syrup, 4 tablespoons coconut-rum liqueur, powdered sugar and cocoa powder for rolling.
Instructions: Combine ginger snaps, powdered sugar, coconut, walnuts and cocoa in large mixing bowl. In a small saucepan heat water to boiling: add coffe crystals and stir to dissolve. Add corn syrup and heat gently until blended. Pour over dry ingredients and mix using tips of fingers. Add only enough liqueur to hold ingredients together when squeezed.
Shape dough into 1 inch balls and roll either in powdered sugar or cocoa powder. Store in an airtight container unti flavors blend (at least 1 day; 1 week if possible). If desired, roll again in powdered sugar or cocoa just before serving.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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