| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Chocolate wafer cookies; (9 ounce) |
| 1 |
c |
Macadamia nuts; (see note) (8-ounce) |
| 1/2 |
c |
Confectioners' sugar |
| 1/2 |
ts |
Instant coffee granules |
| 1/3 |
c |
Dark rum |
| 3 |
tb |
Dark corn syrup |
| 2 |
oz |
Semisweet chocolate; melted |
|
|
Confectioners' sugar or chopped macadamia |
|
|
; nuts |
INSTRUCTIONS
In the work bowl of a food processor, pulverize the cookies to make about 2
cups fine crumbs. Place in a large mixing bowl. In the same food processor
work bowl, finely chop the nuts with the confectioners' sugar, taking care
not to over process and make the nuts oily. Add to the mixing bowl.
Dissolve the coffee in the rum. Stir rum, corn syrup, and melted chocolate
into crumb and nut mixture. Pinch off pieces of dough and roll into 3/4
~inch balls. Roll each ball in confectioners' sugar or nuts. Place on wax
paper and let stand about 15 minutes.
Store tightly covered for up to 2 days or freeze up to 2 weeks. (If not
serving within a few hours of making, reroll balls in confectioner' sugar
or nuts 1 or 2 hours before serving to "freshen" the coating.) Note: If
nuts are salted, place in a strainer and rinse under cool water. Pat dry on
paper toweling, then let stand at least 30 minutes to dry completely before
chopping. Or toast lightly in a low-heat oven until dry. Makes about 5
dozen.
Melanie Barnard, Brooke Dojny, Parties!, (c) 1992 Harper Collins Publishing
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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