- ¼ cup pecans
- ¼ cup flaked coconut
- 1 package (3 ounces) ladyfingers, broken in pieces
- ¼ cup confectioners’ sugar
- 2 teaspoons cocoa
- 2 teaspoons dark rum
- 2 tablespoons light corn syrup
- 8 ounces milk chocolate candy coating pieces
Put nuts and coconut into processor work bowl; pulse until nuts are coarsely chopped. Empty into small bowl.
Put ladyfingers, confectioners’ sugar and cocoa into work bowl; pulse until fine crumbs are formed. Add rum and corn syrup (be sure to scrape all syrup into bowl). Pulse just until mixture is moistened.
Return nuts and coconut to work bowl; pulse 2 or 3 times, just to blend ingredients without grinding nuts and coconut. Shape into 1” balls, squeezing mixture firmly together in palm to shape.
Melt candy coating. Place coconut-rum balls in chocolate, one at a time, turning to coat completely; lift out with fork and allow excess chocolate to drain. Use tip of knife to carefully push onto wax paper. Chocolate coating will set in 15 to 20 minutes; refrigeration is not necessary.
14 to 16 balls
Note: Candy coatings are available at cake decorating and candy supply stores, as well as some craft and grocery stores.