King’s Hawaiian Rum Balls

King’s Hawaiian Rum Balls

Prep: 15 Minutes Cook: 30 Minutes Serves: 10 Submitted by: Christie Vanover

Ingredients

9 KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
1 ¼ cups Macadamia nuts
¾ cup coconut
½ cup dried pineapple
1 cup powdered sugar
¼ cup cream of coconut
1/4 cup cup rum
(1) 12 ounce bag white chocolate chips
2 tablespoons vegetable oil

Preparation

Step 1
Using a food processor, pulse the KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls into bread crumbs and place onto a large sheet pan. Separately chop the nuts, coconut and pineapple in the food processor. Spread the nuts and coconut onto the sheet pan and place the pineapple in a large bowl.

Step 2
Toast the bread crumbs, nuts and coconut in a 350-degree oven for 8 minutes, tossing once halfway through browning. Save ¼ cup nuts and ¼ cup coconut for the topping.

Step 3
Place the remaining toasted ingredients into the bowl with the pineapple and add powdered sugar, cream of coconut and rum. Stir until all of the toasted ingredients are moistened.

Step 4
Roll the mixture into 30-35 one-inch balls.

Step 5
In a double broiler, melt the white chocolate chips and vegetable oil. Dip the Rum Balls into the chocolate to coat and place on a wax paper-lined baking sheet. Sprinkle with toasted nuts and coconut.

Step 6
Place into the refrigerator to harden the chocolate. Serve and enjoy.