These rum balls, while traditionally made around the holidays, are a perfect "adult" treat for Easter - if you're feeling particularly grown-up you could even dip them in dark chocolate. This recipe is easily adaptable if rum isn't your thing, though coconut rum sounds perfect for Easter!
~* Gluten-Free Rum Balls *~
- 1 cup gluten-free wafers (or other crisp gf cookie)
- 3/4 cup walnuts
- 1 tbsp light corn syrup
- 3/4 cup powdered sugar, plus sugar for coating
- 1/3 cup rum (spiced, coconut, etc.)
Once your cookies and walnuts are ready, assemble them in a separate bowl (again, if you process everything together it's quicker but you run the risk of chopping everything too finely); add powdered sugar.
Pour in corn syrup, and slowly mix in rum, taking care that the mixture does not become too wet or sticky. (Conversely, if it's too dry you can add more rum.) Using a teaspoon or small ice cream scoop, form the batter into small balls and roll in powdered sugar. Let sit on parchment paper to set. If you're having trouble working with the dough, set it in the fridge until if firms up a bit.