It’s November, so I’d say it’s safe to start feeling all the holiday vibes (which also means making lots of fun holiday recipes). Today I’m sharing a recipe that’s great for gifting, a hit at holiday get-togethers, perfect for candy or cookie exchanges, and enjoyable to just have around the house for yourself: Coquito Balls! “Coquito” literally means “little coconut” in Spanish, but it is also the name of a delicious Puerto Rican-style eggnog that uses rum and coconut milk (see my coquito recipe here, and trust me, once you try an authentic coquito recipe, you’ll never go back to regular eggnog). These no-bake coconut rum balls are my version of holiday rum balls made with a Caribbean flair, as they are flavored with coconut and other spices common in the coquito drink. They are best after being refrigerated overnight (the flavors meld together more as it chills), but you can get into these Caribbean rum balls right away, too, if you run out of patience.
I developed this Caribbean rum balls recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Coquito Balls (Caribbean-Style Rum Balls) on Allrecipes here, see the full coconut rum balls recipe along with some of my cooking tips below, or Jump to Recipe directly if you’re ready to get going!
How to make coconut rum balls
To make these coquito balls, start by placing the contents of a 3.5 ounce package of sweetened shredded coconut flakes into a food processor. Pulse until finely chopped with some chunks of coconut still visible (do not process to a powdered consistency).
Transfer the coconut to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
Next, you’ll need 2 10-ounce boxes of coconut cookies, such as Coconut Cocadas® or Coconut Gems®. Process the cookies in batches in the food processor until they become fine crumbs. When all the cookies have been processed, measure 5 cups of the cookie crumbs and pour them into a large mixing bowl. If you have any cookie crumbs leftover, discard them or reserve them for another use.
Add another cup powdered sugar, some unsweetened cocoa powder, cinnamon, and nutmeg to the mixing bowl with the cookie crumbs and mix until everything is well combined.
Next, mix together 1/2 cup of white rum (I prefer Bacardi for this recipe) and 3 tablespoons of sweetened condensed milk in a small measuring cup. Slowly pour the rum mixture into the cookie crumb mixture, stirring to combine. Continue mixing until everything is well blended.
Use your hands to form the coconut rum balls dough into about thirty-six 1 1/4-inch balls.
Roll each of the coquito balls in the reserved coconut and powdered sugar mixture until they are well coated, lightly pressing the coconut topping into the Caribbean rum balls so the topping sticks to them.
Store your coconut rum balls in an airtight container in the refrigerator until you are ready to serve or gift them.
These coquito balls are delectable! The perfect Caribbean-inspired holiday treat.
Here’s the Coquito Balls (Caribbean-Style Coconut Rum Balls) recipe! Enjoy, and be sure to pin this one to your holiday party food or candy making boards.