Kókuszgolyó: Hungarian coconut rum balls

| December 23, 2009 | 5 Comments

Kókuszgolyó - Hungarian Coconut Rum Balls

These delicious rum balls are made with cherries and rolled in coconut flakes. It is a very rummy rum ball, so if you prefer a lighter taste, ease up on the rum.

Makes 28 – 30 rum balls.


2 cup (400 grams) of vanilla wafer cookies, finely crushed
2 cup (450 grams) of granulated sugar
6 tbsp unsweetened cocoa powder
3 -6  tbsp rum
6 – 8 tbsp honey
30 fresh pitted cherries or sweetened morello cherries from a jar
1 cup (80 grams) of coconut flakes for covering


In a large bowl, combine the crushed vanilla wafers, cocoa powder, and sugar. Add the honey and rum, stirring until the mixture is evenly moistened and slightly sticky and holds together when you squeeze a bit of it in your hand. If the mixture seems too dry, add the remaining honey and/or rum.

Wrap mixture around cherries to form small round balls. Moisten hands with water and roll balls in coconut flakes.

Store in an airtight containers between layers of parchment paper for up to 3 weeks. The rum balls’ flavor improves with a few days’ aging.

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    Category: Recipes

    About the Author (Author Profile)

    Suzanne Urpecz, creator and editor of The Hungarian Girl.

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