toasted coconut rum balls with chocolate inside!

How To Make toasted coconut rum balls with chocolate inside!

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  Get all ingredients together!
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  Open the boxes of vanilla wafers, and pour them into a food processor...
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  With the speed knot on 2, start the food processor and let it run about 30 seconds, or, until fine crumbs.
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  Pour the wafers crumbs into a bowl (make sure the bowl is big enough to mix everything together!
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  Now take the nuts, put in food processor and hit the pulse bottom 15 times...
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  and chopped the nuts fine!
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  Pour the nuts in the bowl that you have the wafers in.
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  Take coconut and place in the food processor and hit the pulse bottom 15 times...
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  When the coconut looks finely chopped, pour coconut in the wafer bowl along with the nuts.
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  Now, take the wafer mixture and pour the rum in, I used about 3/4 of a cup of rum, depends how strong of a rum taste you like...
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  Now pour in the honey, and with a big slotted spoon, mix all together...
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  until is clinks in a ball like this...
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  Take a cookie scoop and fill the scoop to the top.
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  Take a KISSES and place in the palm of your hand, or,
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  push the KISSES into the center of scoop...
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  Take the dough, and come around the KISSES
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  And roll the dough in the palm of your hands to make a ball, about the size of a golf ball...
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  Take the rolled up rum ball and place in a medium size cookie sheet lined with wax paper...
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  Do all dough balls and place in cookie sheet until all rum balls are through.
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  This is optional, I did use confectioner's sugar. Take the confectioner's sugar, pour into a bowl
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  Roll the ball around until each ball is covered with confectioner's sugar.
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  Place in a medium size casserole pan until all balls are covered with sugar.
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  Take the rum balls and refrigerate overnight or until you are ready to use!
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