Day 1 hath arrived! And Santa needs booze to get this party started!

Ok. Kidding. Santa only drinks eggnog. Totally not spiked, no alcohol-added, virgin eggnog. *smirk*

I had made rum balls exactly once before I attempted this recipe. And I can tell you that after the initial batch? DH said he didn’t like rum balls, and wouldn’t mind if he never ate another one in his life.
Obviously they didn’t turn out so hot (in my defense, I had NO clue that adding a smidge extra alcohol would make them taste like rocks…).

But I wanted to make them again to prove that I’m not an idiot, and that ANYONE can make these rum balls. And indeed they can. The feedback I’ve gotten back on them is extremely positive. I’ve even heard the words, “Best rum ball of my life.” Which says something 😉

Get a printable version of this recipe here! 🙂

For this recipe, you will need:

  • Vegetable oil/cooking spray (enough to coat baking sheet with lip)
  • ¾ cup (1 ½ sticks) unsalted butter
  • 6 oz. semisweet chocolate chips
  • 3 large eggs
  • ½ cup packed light-brown sugar
  • 1 tsp. pure vanilla extract (I used the fake stuff…)
  • ½ tsp. coarse salt (Kosher works great!)
  • ¾ cup all-purpose flour
  • ¼ cup coconut rum plus 1 tbsp dark molasses
  • ¼ cup coconut shreds
  • ¼ cup powdered sugar
  1. Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl in the microwave,  stirring occasionally. Be sure not to overcook or burn. Set aside.

2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl.

Stir in chocolate mixture.

Then fold in flour.

Pour batter into prepared baking sheet. Spread evenly with a rubber spatula.

Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

(Side note: When it first came out of the oven? It was a tad scary.. had bumps. Not little pockets of air. I’m talkin…bumps….see below!)

(Side note #2: The bumps eventually flattened out, and it in no way affected the flavor. It was just funny to see 😉 You could probably prevent this by poking holes in it when it baked up a bit!). 

3. Break up brownie into small pieces with your hands; transfer to the bowl of an electric mixer fitted with the paddle attachment

With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.

Shape into 1-inch balls. I used a tsp. as a way to get a consistent size.

Roll in powdered sugar and coconut mixture to coat. Before you stick it on the tray, roll it in your hands again to get the sugar and coconut to really STICK.

Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Balls will be even better if left overnight. Serve chilled or at room temperature.

I stuck them in the fridge overnight, and this morning they were nice and firm! I moved them in to-go containers and dropped them off at DH and my work. His are gone; mine are dwindling. And the consensus has been these are mighty tasty. AND SUPER EASY TO MAKE 🙂

Are you a fan of rum balls? What’s your favorite way to make them?