Coconut Rum Balls

The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.

Yield

8 dozen

Ingredients

1 (12 ounce) package vanilla wafers, crushed very fine
1 1/3 cups flaked coconut
1 cup finely chopped walnuts
1 (14 ounce) can sweetened condensed milk
1/4 cup rum
1 cup flaked coconut

Directions

In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.

Roll the dough into 1 inch balls and roll the balls in the remaining coconut.

Storage

Store in a tightly covered container in the refrigerator.