Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 25-30 min.
Cook Time: 5-10 min.
Difficulty: 1
Serves: 4
Prep Time: 25-30 min.
Cook Time: 5-10 min.
Difficulty: 1
I made these Dollops for our Easter Egg Hunt this year and they were a tasty hit. This variation of "Rum Ball" Incorporated ideas based off of the cookies that are always brought back to us from Hawaii. I hope you enjoy!
Ingredients:
6 oz Nilla wafers
1 cup classic semi-sweet chocolate chips
1 tbsp heavy cream
1/3 cup aged dark rum
1/4 cup Macadamia Nuts
1/4 cup Macadamia Nuts
1/3 cup sweetened coconut flakes
In a medium mixing bowl crush Nilla wafers with a potato masher (or pulse them in a food processor before adding to bowl.) Using a fork slowly mix in rum until Nilla wafers are evenly moist.
In a small sauce pan heat chocolate over low heat until chips have melted, about 5-7 minutes. Whisk in heavy cream until smooth and then pour over Nilla mixture. By hand knead mixture in bowl until mixed well and even. Separate mixture into 16-18 evenly sized balls and then press each ball flat into a cookie shape.
Spread cocunt flakes around in a small bowl. Press each side of dollops down into cocunt flakes, then place them onto a nonstick cookie sheet and finally press a macadamia nut into the center of each. Once all of the dollops are finished cover them with plastic wrap and freeze or chill in fridge until hardened (30-45 minutes.) Once hardened enjoy!
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