There's something about the holidays that make people pour alcohol into desserts. I'm sure it has something to do with the fact that most holidays involve spending a lot of time with relatives. For Passover, we don't mess around. Instead of pouring alcohol into dessert, we pour it straight into ourselves. 4 glasses of it.
I'm not as familiar with the drinking customs of Easter. But these rum balls are sure to be a big hit. I think rum is traditionally a Christmas drink/dessert kind of alcohol, but these little balls look so much like bunny-tails I'm sure Peter Rabbit would approve.
Rum balls are one of those old-school desserts. I don't think many people make them anymore, but they are unbelievably easy. They also pack a surprising punch if you don't know better. Thatboy took a bite and quickly realized after a couple he probably shouldn't be driving. So keep them out of reach of any little hands you've got hanging around.
Rum Balls (From the Fannie Farmer Cookbook)
2 cups Nilla Wafer crumbs
1 cup shredded coconut
2 1/2 cups confectioners sugar
2 Tbsp light corn syrup
1/3 cup rum
- Combine the crumbs, coconut, 1 cup of the confectioners sugar, corn syrup and rum in a bowl.
- Mix well and shape into small balls.
- Sift the remaining confectioners sugar on a piece of wax paper and roll the balls in the sugar.