Coconut coated rum balls cascading out of a decorative baby blue bowl with a gold rim onto a dark wooden surface.
Photography, Art Direction: Anthony Contrino & Food Styling: Dawn Miller

My good friend, Dawn, is obsessed with Bonaire.  She visits the island twice a year, and I swear she only makes these rum ball so she can feel like she’s on a tropical beach when she’s back in Staten Island. 

Rum Balls

Prep Time: 10 minutes
Servings: 4


  • 4 ounces pecans, about 1 cup
  • 4 ounces Medjool dates, pitted (about 7 large)
  • teaspoon fine sea salt
  • 1 tablespoon rum
  • 1 cup sweetened shredded coconut


  • In a food processor, pulse the pecans until they are coarsely chopped.
  • Add the dates and pulse until they are coarsely chopped.
  • Add the salt and rum and pulse until the mixture comes together and forms a chunky paste.
  • Shape the mixture into small balls, around the size of a gumball.
  • Roll the balls in coconut.
  • Store in the refrigerator for up to 1 week; serve at room temperature.
Course: Dessert, Snack
Author: Anthony Michael Contrino