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Coconut Rum Balls

Coconut Rum Balls

  • Yield: About 2 1/2 dozen rum balls


  • 2 ½ cups finely ground yellow cake crumbs
  • 1 cup finely chopped toasted pecans
  • 1 ½ to 2 tablespoons cocoa powder, plus more for rolling
  • ½ cup confectioner’s sugar, sifted, or to taste, plus more for rolling
  • 2 tablespoons honey
  • ¼ cup coconut rum, preferably at least 30% proof (or other good-quality aged rum, such as Flor de Caña)
  • Pinch of salt


  • Combine all of the ingredients in a medium mixing bowl and blend well using a flexible rubber spatula. The mixture should hold together when pressed between your fingers. If it seems too wet, keep in mind that the crumbs will continue to absorb the liquid as they sit. 

    Roll the mixture into 1-inch balls, then roll them in either powdered sugar or cocoa powder, as desired. Refrigerate before serving, at least several hours and up to several days in advance. 


Recipe Details