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Categories:Viewed: 79 - Published at: 4 years ago
Ingredients
- 6 ounces gingersnaps (about 12 cookies)
- 1/2 cup toasted macadamia nuts
- 6 tablespoons (about 1 1/2 oz.) powdered sugar
- 1 tablespoon lime zest, plus 1 Tbsp. fresh juice (from 1 lime), divided
- 5 tablespoons (2 1/2 oz.) spiced rum (such as Captain Morgan)
- 2 tablespoons light corn syrup
- 1 cup toasted unsweetened flaked dried coconut, crushed
Method
- Process cookies in a food processor until fine crumbs form; transfer crumbs to a large bowl. Pulse nuts in food processor until finely chopped. Add chopped nuts, powdered sugar, and lime zest to cookie crumbs, stirring until blended. Combine rum, corn syrup, and lime juice in a small bowl, and stir into cookie mixture until well blended. Cover and refrigerate 10 minutes. Shape mixture into 24 (1-inch) balls. Refrigerate in an airtight container until firm, about 3 hours.
- Place coconut in a shallow bowl. Roll balls in coconut, and serve immediately or refrigerate until ready to serve, up to 3 days.
