Enjoy your time with friends and family with these onolicious rum balls. Sugar, spice, and everything nice!
Using a food processor, pulse the KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls into bread crumbs and place onto a large sheet pan. Separately chop the nuts, coconut and pineapple in the food processor. Spread the nuts and coconut onto the sheet pan and place the pineapple in a large bowl.
Toast the bread crumbs, nuts and coconut in a 350-degree oven for 8 minutes, tossing once halfway through browning. Save ¼ cup nuts and ¼ cup coconut for the topping.
Place the remaining toasted ingredients into the bowl with the pineapple and add powdered sugar, cream of coconut and rum. Stir until all of the toasted ingredients are moistened.
Roll the mixture into 30-35 one-inch balls.
In a double broiler, melt the white chocolate chips and vegetable oil. Dip the Rum Balls into the chocolate to coat and place on a wax paper-lined baking sheet. Sprinkle with toasted nuts and coconut.
Place into the refrigerator to harden the chocolate. Serve and enjoy.