Toasted Coconut Rum Balls
Updated April 1, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 1 hr
- Rating
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Ingredients
5 medium/75 grams Medjool dates, pitted
Boiling water, as needed
4 tablespoons/57 grams cold salted butter, cubed, plus 2 tablespoons for topping
½ packed cup/100 grams light brown sugar
2 tablespoons white or dark rum (see Tip)
½ teaspoon kosher salt (such as Diamond Crystal)
2 cups/172 grams unsweetened shredded coconut
1¼ cups/180 grams chopped bittersweet chocolate
Nutritional analysis per serving (18 servings)
14 grams carbs; 10 milligrams cholesterol; 171 calories; 2 grams monosaturated fat; 10 grams saturated fat; 13 grams fat; 2 grams fiber; 74 milligrams sodium; 1 gram protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the dates to a small heatproof bowl. Cover with boiling water and set aside for 5 minutes. Carefully remove the dates and place on a cutting board to cool. Reserve the date water.
- Step 2
In a medium saucepan, add 4 tablespoons/57 grams of the butter. Cook over medium-high heat, stirring constantly, until the butter smells toasty and develops brown specks throughout, 2 to 3 minutes. Pour the butter into a medium heatproof bowl.
- Step 3
Add the sugar, rum, salt and 2 tablespoons of the reserved date water to the brown butter; stir to combine. Chop the dates until they form a thick, coarse paste. Add the dates to the mixture and stir to combine.
- Step 4
Rinse and wipe the saucepan dry. Add the coconut and toast over medium-high heat, stirring constantly, until golden brown, 3 minutes, adjusting the heat as needed to prevent scorching. Add the coconut to the sugar mixture and stir until combined.
- Step 5
Place a bowl of cold water next to you. Line a medium plate or a small baking sheet with parchment paper. Lightly wet your hands. Scoop a tablespoon of the coconut mixture, then squeeze it in your palm to form a ball. Place on the parchment paper and repeat with the remaining mixture. Transfer to the freezer to set for 5 to 10 minutes.
- Step 6
Meanwhile, make the chocolate coating: In a small, deep, microwave-safe bowl, add the chocolate. Melt at 15-second intervals until halfway melted. Add the remaining 2 tablespoons/29 grams of butter and continue microwaving for a few seconds. Whisk until combined.
- Step 7
Remove the chilled coconut balls from the freezer. (The chilled mixture is easier to work with, so you can even out the little balls further, if needed.) Dip each ball in chocolate, using 2 forks to shake off the excess. Place the ball back on the parchment paper. Repeat with the remaining coconut balls. Drizzle any leftover chocolate on top of the balls, if you like.
- Step 8
Chill in the fridge for at least 30 minutes before serving, until the chocolate coating is set. Serve the coconut balls straight from the fridge or at room temperature. (They’ll keep, chilled, for up to 2 weeks.)
If you want to omit the rum, substitute it with an additional 2 tablespoons/27 grams of the reserved date water from Step 1.
Private Notes
Comments
I can't imagine why you couldn't use any liqueur you'd like if the flavor goes with the other ingredients. Just don't blame the recipe writer if you don't like it! And according to google, "When substituting sweetened coconut for unsweetened, you should generally reduce the added sugar in your recipe by 1 to 2 tablespoons for every cup of coconut used." I do wonder why people don't just look things up :-).
Save a cleanup step by toasting cocoanut in a clean skillet or pot before boiling dates or frying butter. Then use the vessel to proceed with the rest of the recipe.
These are fantastic. You can taste the rich brown butter underneath the sweetness of the dates. I would recommend using chocolate that is at least 70° cacao (I used Trader Joe's 72° dark chocolate rather than bittersweet), otherwise they will be too sweet. Next time, I'll try using unsweetened baking chocolate. 5/5.
Used Trader Joe's Unsweetened Coconut and it did not come out great. The shreds are very long--too long for this application I think. So the final product was much too chewy (even after toasting). Next time (if I don't find another brand) I will chop the coconut before toasting it. Because I used Valhrona bittersweet to dip them in, making them too expensive to toss, I will chop them up and mix in the pieces to some homemade ice cream. Maybe with some chopped pecans too.
These are sooo good! I would keep them refrigerated up until serving. I took them to a dinner party, and they got a little soft and melty by dessert time.
My question is for anyone who has made this recipe… After they’ve been chilled from the chocolate dip… Do they hold up well just at room temperature? I’m considering making these for a bake sale and we will be in an air-conditioned room. Any suggestions or ideas are truly appreciated. Thank you.