Boozy Black Forest Rum Balls

Author Debi


  • 2 cups vanilla wafers
  • 1 cup pecans toasted and finely chopped
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons maple syrup
  • 1/3 cup Black Cherry Rum
  • Bittersweet chocolate melted
  • or White Icing recipe follows and toasted coconut**


  1. Chop the vanilla wafers in a food processor* until they are evenly sized fine crumbs.Place the crumbs in a medium bowl. Add the nuts, sugar, and cocoa, and mix well.
  2. Combine the syrup and rum in a small bowl, and add to the crumb mixture. Shape the dough into small balls about the size of walnuts. Then roll the balls in powdered sugar. The powdered sugar will harden and help keep the dough in the shape that you want.
  3. Once the rum balls have hardened, dip them in chocolate or white icing and roll in toasted coconut as desired. Store in an airtight container for 1 week. The vanilla wafers will soak up the flavors as they sit in the container.
  4. *Cook's Notes: If you don't have a food processor, place the cookies in a zip-top bag (leave a small opening in the top of the bag so that the bag doesn't burst open and shower your kitchen in cookie crumbs) and crush them with your fist or a rolling pin until they are fine crumbs.
  5. **White Icing: Mix 1 cup powdered sugar with 2-3 tablespoons (or more as needed) whole milk until a creamy soft consistency is reached. Vanilla extract can also be added to this mixture to add extra flavor.

Recipe Notes

To toast nuts or coconut, place them on a baking tray and place in 350 degree oven for about 10 minutes or until they start to smell toasty and they turn golden. Keep an eye on them while they're in the oven to make sure they don't burn.