Toasted Coconut Rum Balls

Preparation

1. 1. Step 1

      Add the dates to a small heatproof bowl. Cover with boiling water and set aside for 5 minutes. Carefully remove the dates and place on a cutting board to cool. Reserve the date water. 

   2. Step 2

      In a medium saucepan, add 4 tablespoons/57 grams of the butter. Cook over medium-high heat, stirring constantly, until the butter smells toasty and develops brown specks throughout, 2 to 3 minutes. Pour the butter into a medium heatproof bowl. 

   3. Step 3

      Add the sugar, rum, salt and 2 tablespoons of the reserved date water to the brown butter; stir to combine. Chop the dates until they form a thick, coarse paste. Add the dates to the mixture and stir to combine. 

   4. Step 4

      Rinse and wipe the saucepan dry. Add the coconut and toast over medium-high heat, stirring constantly, until golden brown, 3 minutes, adjusting the heat as needed to prevent scorching. Add the coconut to the sugar mixture and stir until combined. 

   5. Step 5

      Place a bowl of cold water next to you. Line a medium plate or a small baking sheet with parchment paper. Lightly wet your hands. Scoop a tablespoon of the coconut mixture, then squeeze it in your palm to form a ball. Place on the parchment paper and repeat with the remaining mixture. Transfer to the freezer to set for 5 to 10 minutes.

   6. Step 6

      Meanwhile, make the chocolate coating: In a small, deep, microwave-safe bowl, add the chocolate. Melt at 15-second intervals until halfway melted. Add the remaining 2 tablespoons/29 grams of butter and continue microwaving for a few seconds. Whisk until combined. 

   7. Step 7

      Remove the chilled coconut balls from the freezer. (The chilled mixture is easier to work with, so you can even out the little balls further, if needed.) Dip each ball in chocolate, using 2 forks to shake off the excess. Place the ball back on the parchment paper. Repeat with the remaining coconut balls. Drizzle any leftover chocolate on top of the balls, if you like. 

   8. Step 8

      Chill in the fridge for at least 30 minutes before serving, until the chocolate coating is set. Serve the coconut balls straight from the fridge or at room temperature. (They’ll keep, chilled, for up to 2 weeks.)