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Holiday Rum Balls

Scott Phillips

Yield: Yields about 24

These easy, no-bake truffle-like confections have a dense, creamy consistency punctuated by the rum’s heat. Macadamia nuts and warm spices give them tropical feel.


  • 4 oz. (1 cup) confectioners’ sugar
  • 5 3/8 oz. (1-1/4 cups) crushed shortbread cookies
  • 3 oz. (2/3 cup) chopped macadamia nuts
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1/4 cup dark rum
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 90
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Protein (g): 1


  • Put 1/3 cup of the confectioners’ sugar in a small bowl. In a large bowl, combine the remaining sugar with the rest of the ingredients. Refrigerate until firm, at least 1 hour.
  • Scoop the mixture by the rounded teaspoonful, then roll into 1-inch balls with your hands. Put on a rimmed baking sheet, cover with plastic wrap, and refrigerate for at least 12 hours and up to 2 weeks. Just before packing, roll the balls in the reserved confectioners’ sugar, coating them evenly.


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