MAKES 18 balls
TOTAL TIME: 40 minutes
The unique flavor of spiced rum (such as Captain Morgan’s) is perfect in these cookies; however, regular rum can be substituted if necessary. We had good luck using Nabisco Nilla Wafers here.
|
½ |
cup raisins, chopped |
|
¼ |
cup spiced rum |
|
¼ |
cup (1¾ ounces) granulated sugar |
|
¾ |
cup cornflakes |
|
12 |
vanilla wafers |
|
¾ |
cup whole almonds, toasted |
|
½ |
cup (1½ ounces) sweetened shredded coconut |
|
1 |
cup (4 ounces) confectioners’ sugar |
|
2 |
tablespoons Dutch-processed cocoa |
|
1 |
teaspoon ground cinnamon |
|
¼ |
teaspoon ground nutmeg |
|
¼ |
teaspoon salt |
|
2 |
tablespoons light corn syrup |
1. Combine raisins and rum in bowl. Spread granulated sugar into shallow dish. Process cornflakes, vanilla wafers, almonds, and coconut together in food processor to fine crumbs, about 30 seconds.
2. Whisk confectioners’ sugar, cocoa, cinnamon, nutmeg, and salt together in large bowl. Stir in processed cornflake mixture, then stir in raisin-rum mixture and corn syrup until uniform.
3. Roll mixture into eighteen 1-inch balls. Roll balls in granulated sugar to coat and transfer to platter. Freeze, uncovered, until firm, about 15 minutes. Serve, or transfer to refrigerator until serving time.