Coconut Rum Balls Recipe — No-Bake Coconut Truffle Bites

Coconut Rum Balls are an easy, delicious bite-sized treat to make during the holidays, made with just a handful of ingredients!

My mom has been making these miniature treats for as long as I can remember. This is her rum ball recipe, unchanged—there’s no need to fix something that already tastes perfect.

I clearly remember sneaking a Coconut Rum Ball from the cookie tray as a kid and feeling very grown-up because it had booze in it. At the time I didn’t care for the taste, but now the holidays are the one time of year I look forward to getting a fresh batch onto my cookie tray.

Do Rum Balls Contain Alcohol?

Yes — these are no-bake rum balls, so the alcohol remains in the finished product. You will likely notice the rum flavor, and while it’s possible to feel tipsy if you eat a large number, a typical serving size is unlikely to cause intoxication. As an example, this recipe uses roughly one shot of rum for every eight rum balls (about 1.5 ounces), though amounts will vary if a different recipe or higher-proof rum is used.

Coconut Rum Ball Ingredient Notes

This simple rum ball recipe uses vanilla wafers, pecans, powdered sugar, cocoa, dark coconut rum, corn syrup, and coconut flakes. A few ingredient tips:

Vanilla Wafers: Nilla wafers are traditional, but any vanilla or chocolate wafer will work. If you use chocolate wafers, consider reducing the cocoa powder to avoid an overly intense chocolate taste.

Unsweetened Cocoa Powder: Choose a good-quality cocoa for the best flavor.

Dark Coconut Rum: Dark coconut rums like Malibu Black Coconut Rum or similar brands add a richer coconut note. Regular dark or light rum will also work; light coconut rum provides milder coconut flavor.

Flaked Coconut: Shredded coconut can be used instead, but if you do, skip the initial processing step. Toast the coconut if you prefer a nuttier, golden flavor.

The full ingredient list with amounts is included in the recipe card below.

How to Make Rum Balls

1. Shred and crush: Pulse flaked coconut, then process wafers and nuts until crumb-sized.
2. Combine dry ingredients: Mix the wafer-and-nut crumbs with the powdered sugar and cocoa.
3. Add wet ingredients: Stir in corn syrup and rum until evenly combined; you may need to finish mixing by hand.
4. Shape: Scoop small portions and roll into bite-sized balls.
5. Coat: Roll each ball in the reserved coconut.
6. Chill: Refrigerate to let the flavors meld—overnight is best, 2–3 days ideal.

Tips for Making Coconut Rum Balls

Coconut rum balls are forgiving, but a few simple tips make the process easier and improve the final texture:

• Use a food processor: It creates a uniform crumb from wafers and nuts, which improves the texture and helps the mixture bind.
• Press firmly: After scooping, press each ball in the palm of your hand so it holds together.
• Rest before serving: Allow at least one day for flavors to develop; 2–3 days is even better.
• Use a small cookie scoop: This helps make uniformly sized rum balls.
• Freeze if needed: These freeze well for up to two months.
• Double the batch: They disappear quickly, so consider making extra.

Rum Ball Coating & Topping Variations

If you want alternatives to coconut, try rolling the rum balls in:

• Powdered sugar
• Cocoa or espresso powder
• Chopped nuts
• Sprinkles or colored sugar
• Crushed candy cane or peppermint
• Sea salt flakes or cocoa nibs
• Chocolate drizzle or crushed cookies

Coconut Rum Balls

Yield:
24 servings

Prep Time:
15 minutes

Additional Time:
1 day

Total Time:
1 day 15 minutes

Coconut Rum Balls are an easy, delicious treat to make during the holidays, made with just a handful of ingredients!

Ingredients

• 1 11-oz box vanilla wafers (or chocolate cookie wafers)
• 2 cups pecans
• ¾ cup powdered sugar
• ¼ cup high-quality unsweetened cocoa powder
• ½ cup dark coconut rum
• 3 tablespoon light corn syrup
• 1 cup flaked coconut, for rolling

Instructions

1. Put the flaked coconut in a food processor and process until it’s fine. Set the coconut aside in a shallow dish for rolling later.
2. Place the wafers and nuts in the food processor (no need to clean it out first). Process until they’re the size of large crumbs.
3. Pour the wafer/nut mixture into a large bowl and add the powdered sugar and cocoa. Stir to combine.
4. Add the corn syrup and rum, stir to combine. You may have to get in there with your hands to make sure it’s evenly combined.
5. Using your hands and a small cookie scoop, roll the mixture into balls (about a tablespoon each is a good size). Roll each ball in the reserved coconut.
6. Store in an airtight container and give them at least one day for the flavors to develop, preferably 2–3 days if possible.

Notes

You can use regular dark rum if you prefer; light rum or light coconut rum will also work but yield a milder flavor. Coconut rum balls freeze well for up to two months.

Nutrition Information:

Yield: 24
Serving Size: 1

Amount Per Serving:
Calories: 169Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 64mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 2g

This data was provided and calculated by Nutritionix.

Can I make rum balls without alcohol?

I haven’t tested an alcohol-free version extensively, so I can’t give a guaranteed substitute. Common options people use are apple juice, orange juice, or non-alcoholic rum alternatives. Rum extract is another choice but it is very concentrated, so use much less and add a bit of water or juice to keep the mixture from drying out.

If I were to make a non-alcoholic version, I’d try orange juice for a pleasant orange-and-chocolate pairing, or a zero-proof rum substitute with a small amount of extra liquid to maintain the right consistency.

If you have leftover coconut, consider making Baked Coconut Shrimp — they’re delicious!

Looking for more Christmas dessert ideas? Try other festive cookie and treat recipes to round out your holiday tray.