GMA Recipe: Mary's Chocolate Macadamia Rum Balls

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Mary's Chocolate Macadamia Rum Balls
From Melanie Barnard
1996

Ingredients

1 9 oz. pkg. chocolate wafer cookies

1 c. (8-oz.) macadamia nuts (see note)

1/2 c. confectioners' sugar

1/2 tsp. instant coffee granules

1/3 c. dark rum

3 tbsps. dark corn syrup

2 oz. semisweet chocolate, melted

confectioners' sugar or chopped macadamia nuts

Directions

In the work bowl of a food processor, pulverize the cookies to make about 2 cups fine crumbs. Place in a large mixing bowl. In the same food processor work bowl, finely chop the nuts with the confectioners' sugar, taking care not to over process and make the nuts oily. Add to the mixing bowl. Dissolve the coffee in the rum. Stir rum, corn syrup, and melted chocolate into crumb and nut mixture. Pinch off pieces of dough and roll into 3/4 -inch balls. Roll each ball in confectioners' sugar or nuts. Place on wax paper and let stand about 15 minutes.

Store tightly covered for up to 2 days or freeze up to 2 weeks. (If not serving within a few hours of making, reroll balls in confectioner' sugar or nuts 1 or 2 hours before serving to "freshen" the coating.) Note: If nuts are salted, place in a strainer and rinse under cool water. Pat dry on paper toweling, then let stand at least 30 minutes to dry completely before chopping. Or toast lightly in a low-heat oven until dry. Makes about 5 dozen.

Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing