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.Print Recipe