Rum Balls

1 stick unsalted butter
1/2 cup powdered sugar
1/4 cup chocolate chips
2 eggs, beaten
pinch of salt
1-3/4 cups vanilla wafer cookie crumbs (about 6 ounces)
1/2 cup finely chopped walnuts
1/4 cup dark rum
1-1/2 cups unsweetened, grated coconut

In a medium saucepan over medium-low heat, combine the butter, sugar and chocolate chips. Stir constantly until fully melted and smooth. Slowly whisk in the eggs until fully incorporated. Remove the pan from the heat, stir in salt, cookie crumbs, walnuts and rum. Allow the pan to cool, then cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Chill for 6 hours, or overnight.

When you are ready to make the rum balls, place the coconut in a medium mixing bowl. Scoop out 1/2 teaspoon of the chocolate mixture and roll between the palms of your hands to form a ball. Toss the rum ball in the coconut to coat, then place on waxed paper. Repeat with remaining ingredients, refrigerating the balls in batches as you proceed. The rum balls should be stored in the refrigerator.

Bring the rum balls to room temperature about 20 minutes before serving.

Makes 60 rum balls