Rum Coconut Balls

Makes around 25-30 balls, should be good up to two weeks if refrigerated.

Ingredients

• 1 Sunnyland Round Rum Cake or 2 Sunnyland Rum Cake Loafs
• ½ Small Can Sweetened Condensed Milk
• White Chocolate Almond Candied Coating
• 1 ½ teaspoon Rum Extract

Instructions

1. In large bowl, crumble entire rum cake into a fine crumb mixture.
2. Drizzle half can of sweetened condensed milk over mixture.
3. Form into small balls and place on parchment lined cookie sheet. Refrigerate for 30 minutes.
4. Melt half of white choc candied coating for 1 minute in microwave. Once melted add Rum Extract and stir.
5. Drop each refrigerated rum ball in melted chocolate, using two spoons helps with dipping process.
6. Place each coated rum ball on parchment sheet and top with pecan pieces and shredded coconut.