Nutty Spiced Rum Balls

Makes 36


    • ¼ cup dark cocoa powder

    • 1 cup powdered sugar

    • 1 tsp. pumpkin pie spice

    • ⅓ cup spiced rum

    • 2 tbsp. honey

    • 4 tbsp. softened butter

    • 1 (9-oz.) package Dewey’s hot cocoa cookies, finely crushed

    • ½ cup macadamias, finely chopped

    • ½ cup unsweetened flaked coconut, finely chopped


  1. Sift cocoa powder, powdered sugar, and pie spice in a mixing bowl to evenly distribute. Whisk spiced rum and honey together and add to the sugar mixture. Add butter and stir to incorporate. Stir in cookie crumbs, chopped nuts, and coconut. Cover mixture and transfer to the refrigerator to chill until firm, about 1 hour. Roll mixture into 1-inch balls. Store covered in the refrigerator up to 2 weeks.