No-Bake Chocolate Kahlúa Christmas Balls

By Hklbrries

"Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles."

Carole McCallum, Sammamish, WA

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 can (5 ounces) evaporated milk
• 1 1/4 cups vanilla cookie crumbs
• 1 1/4 cups ginger snap cookie crumbs
• 1/2 cup confectioners' sugar, sifted
• 1/2 cup finely chopped walnuts
• 1/3 cup Kahlúa liqueur
• 1 teaspoon pure vanilla extract
• 2 cups shredded coconut

Details

Servings 4
Adapted from dashrecipes.com

Preparation

Step 1

Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.