RUM BALLS

By Lynnab3

Ingredients

• 7 ounces sweetened flake coconut
• 6 tablespoons apricot jam
• 1/4 cup dark rum
• 1/4 teaspoon almond extract
• 1 cup finely crushed vanilla wafers (about 30 wafers)

Preparation

Step 1

1. Toast coconut on pan at 325 degrees F until golden, 18 minutes, stirring. Cool.

2. Mix jam, rum and extract in bowl. Add 2 cups coconut, wafers. Cover; let stand 1/2 hour.

3. Crush remaining coconut in plastic bag with rolling pin. Spread coconut on waxed paper.

4. With damp hands, shape wafer mixture into 1-inch balls. Roll in coconut. Air-dry 24 hours.