An update of the traditional rum balls, these cookies are filled with coconut, pecans, raisins and oats.
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1/2 cup quick-cooking oats
1/3 cup dark rum
2 cups powdered sugar
2/3 cup sweetened flaked cococut
2/3 cup ground pecans
2/3 cup golden raisins
3 tablespoons unsweetened cocoa
1/4 teaspoon ground cinnamon
6 tablespoons Land O Lakes® Butter, melted, cooled
*Substitute 1/3 cup orange juice and 1 teaspoon rum extract.
Combine oats and rum in large bowl. Cover; let stand 1 hour.
Add powdered sugar and all remaining ingredients except sugar; mix well. Cover; refrigerate until firm (at least 2 hours).
Roll heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in sugar to coat evenly. Store at least 2 days in airtight container at room temperature to blend flavors.
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I wrote earlier about my variation on this recipe. It is supposed to sit for a few days before serving. I tested one everyday, just to make sure they were all right. They are potent the first few days and do mellow out. This recipe makes plenty for friends and family to enjoy!
I forgot about making these this year until someone remembered them and requested the recipe. I used toasted coconut, ground almonds and dried berries soaked in brandy in place of pecans and raisins. I rolled them in organic turbinado raw cane sugar (from Trader Joe's).