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Festive & Easy Rum Balls Recipe

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4.6 from 145 reviews

Festive & Easy Rum Balls are a no-bake, boozy treat perfect for holiday celebrations and gifting. Made with ground pecans, spiced rum, and Biscoff cookies, these rum balls are coated in your choice of shredded coconut or chopped pecans. They require minimal hands-on time, benefit from chilling to develop flavors, and delight with a rich, spiced sweetness.

Ingredients

Units Scale

Main Ingredients

  • 1 and 1/4 cups (150g) pecans
  • 38 Biscoff cookies (300g) or Nilla Wafers
  • 2 Tablespoons (10g) natural or dutch-process unsweetened cocoa powder
  • 3/4 cup (90g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) spiced rum
  • 2 Tablespoons (30ml) honey

Coating (Choose Any)

  • 1 cup desiccated unsweetened coconut (100g) OR finely chopped pecans (130g)

Instructions

  1. Grind Ingredients: Place the pecans and Biscoff cookies in a food processor and pulse until they are finely ground into crumbs. Add the confectioners’ sugar and cocoa powder, then pulse a few more times until everything is evenly combined.
  2. Mix Wet Ingredients: Transfer the dry crumb mixture to a large bowl (do not add the wet ingredients in the food processor). Stir in the spiced rum, vanilla extract, and honey with a spatula until a wet dough forms. Let this mixture rest for 10 minutes so the crumbs absorb the liquid.
  3. Prepare Coatings: While the dough is resting, place your choice of coating—desiccated coconut or chopped pecans—in small separate bowls for rolling.
  4. Shape the Rum Balls: Using a tablespoon measure (about 20g), scoop the dough and roll it into a ball between your hands. The dough will be slightly wet, which is expected. Roll each ball thoroughly in your chosen coating, then place on a lined baking sheet or tray. Repeat until all the dough is used.
  5. Chill the Rum Balls: Refrigerate the rum balls for at least 2 hours and up to 5 days to allow flavors to meld and the texture to firm up. For best taste and texture, refrigerate for at least one day. Cover them tightly if storing longer.
  6. Serve: Before serving, optionally place the rum balls in mini baking cups to prevent excess coating from falling off and keep them neat.

Notes

  • For a slightly different texture, you can substitute Biscoff cookies with Nilla Wafers.
  • If you prefer, use either desiccated unsweetened coconut or finely chopped pecans as the coating—both add a lovely texture and complement the rum flavor.
  • Because these rum balls contain alcohol, they are intended for adult consumption.
  • Making the rum balls a day or two in advance improves their taste and texture.
  • Store rum balls tightly covered in the refrigerator for up to 5 days, or keep at room temperature for a few days if needed.

Find it online: https://queenrecipe.com/festive-and-easy-rum-balls-recipe/