Coquito Bites (Coconut Rum Balls) (Edit recipe)

Coquito bites are made with coconut cookies, rum and are coated in coconut flakes. They taste just like coquito and make the perfect holiday treat! These no-bake coconut rum balls are also great for gifting, so keep this recipe handy during the holiday season!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	107
Fat:	5 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	29 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Made With Sazon

View original recipe

Serves: 24

Ingredients

1.5 cups unsweetened Coconut Flakes
1 cup Powdered Sugar, divided in half
8.8 oz Belvita Toasted Coconut Breakfast Biscuits, can sub with coconut macaroons
0.25 cup Pascha Organic Vegan White Bar, shaved
0.5 tsp Pumpkin Pie Spice, Primal Palate
0.25 cup Rum
4 Tbsp Sweetened Condensed Coconut Milk
1 tsp Almond Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place coconut flakes in a food processor and pulse until finely chopped. Be careful not to process to a powdered consistency. Transfer to a bowl and mix with 1/2 cup of powdered sugar. Set aside.
Place coconut biscuit cookies in a food processor and pulse until they become fine crumbs. Measure 2 1/2 cups of cookie crumbs and pour them into a large mixing bowl.
Add remaining 1/2 cup powdered sugar, white chocolate shavings and pumpkin pie spice to the bowl. Mix with cookie crumbs until well combined.
In a small measuring cup, mix rum, almond extract and sweetened condensed coconut milk until smooth. Pour into the cookie crumb mixture, a little at a time. The consistency should be somewhat dry but moist enough to hold its shape. Stir until well combined.
Use your hands to form cookie dough into about 24 balls, 1 inch each. Roll each ball in the shredded coconut-sugar mixture until well coated. Store in an airtight container in the refrigerator until ready to serve. Enjoy!

Notes

TIPS: The cookie dough consistency should be somewhat dry but moist enough to hold its shape. Be sure to add rum mixture a little at a time. If it's too wet, it will be too sticky to roll into balls. I recommend tossing each ball in the coconut-sugar mixture right after you roll it. That will ensure the coconut flakes stick well. If you roll all of the balls first and then begin to coat them in the coconut-sugar, the topping will not stick.