Ginger Orange Nut Balls
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
10 dozen
ingredients
- 2 (20 ounce) packages gingersnap cookies, finely crushed (about 10 cups crumbs)
- 2 (14 ounce) cans condensed milk
- 2 (7 ounce) packages flaked coconut (2 2/3 cups)
- 1 cup finely chopped walnuts
- 1 cup finely chopped almonds
- 1 cup raisins
- 1 cup dates, chopped
- 2⁄3 cup orange juice
- 2 tablespoons grated orange rind
- 1⁄2 cup rum (optional)
- 1⁄2 cup triple sec (optional) or 1/2 cup Grand Marnier (optional)
- 2 (7 ounce) packages flaked coconut (for dredging)
- 2 oranges, rind of, grated (for dredging)
directions
- Use a food processor to finely crush the cookies.
- In a large mixing bowl combine all ingredients except additional coconut and rind. Chill at least one hour. The mixture should be fairly firm but sticky.
- Combine dredging ingredients in a shallow plate such as a pie plate.
- Shape ball batter into 1 inch balls. The easiest way to do this is with a small 2 teaspoon scooper. Roll in additional coconut mixed with rind. Store tightly covered in refrigerator.
- The flavor of these candies improves after several days. I usually give it at least one week. They can be made ahead and stored in the refrigerator for several weeks.
-
Variations:
- If you want to omit the alcohol you should only use 2 packages of ginger snaps. The balls should sit for 24 hours to let flavors combine.
- You can use all almonds or all walnuts.
- Omit the dates and use 2 cups raisins if you prefer.
- Dredge the balls in additional crushed ginger snaps mixed with confectioners sugar if you prefer.
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RECIPE SUBMITTED BY
MarielC
Bronxville, NY