Rum balls

You will need:

8 Butter Cookies1 Chocolate muffin (approximately 3 oz)
3-4 Tbsp raspberry preserve
2 oz marzipan/almond paste
1 Tbsp cocoa
½ - 1 tsp imitation rum extract

3.5 oz shredded coconut


Blend the butter cookies in a food processor for 1 minute. Add the remaining ingredients except for the coconut. Blend for another minute or two. Once everything has been mixed together well, shape bite-size rum balls.

 

Chop the shredded coconut into smaller pieces, and roll the rum balls in the coconut flakes.

 

Let the rum balls cool down in the fridge for a minimum of 1 hour. Then serve and enjoy.

 

Tip: To make the rum balls extra delicious, try dipping them in melted dark chocolate and let the chocolate harden before serving.

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