Ingredients
2 cups sweetened coconut flakes, divided
1/8 tsp salt
1/2 tsp butter
1/2 tsp milk 1 tsp granulated sugar 1/3 tsp dark cocoa
powder 1 large egg 1/4 tsp rum 1/2 tsp vanilla extract
How to:
In a medium saucepan over medium heat, add the butter, milk, sugar, cocoa, and egg. Whisk well and bring to a boil. Once boiling, stir vigorously for 30 seconds before removing from heat. Add the rum and vanilla extract and stir well.
Pour the cocoa mixture into the oat mixture and stir well. Cover with plastic wrap, making sure it touches the surface, and refrigerate for 2 to 24 hours.
Meanwhile, in a food processor, process the remaining cup of the coconut flakes until the flakes are fine. Transfer to a plate and set aside.
Line a large baking sheet with parchment paper and set aside.
Form the cocoa mixture into small balls and roll in the coconut flakes. Place on a baking sheet lined with parchment paper and refrigerate for at least 1 hour.
Store in an airtight container for 3 days at room temperature or in the refrigerator for 1 week.
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