Ghana Rum Balls

Ingredients:

8 cups shredded dried coconut or finely grated fresh coconut

1-1/4 cups superfine sugar

3/4 cup peeled and finely grated fresh ginger or to taste

1 cup dark rum or to taste

Cooking Instructions:

Preheat the oven to 200 F/120 C. In an ovenproof dish, mix the coconut and ginger with a generous amount of the rum. Keep it warm in the oven. Melt the sugar in a large, heavy-based pan on medium to low heat. When the sugar starts to brown at the edges, stir it with a wooden spoon until smooth. When the sugar is brown (not light brown, nut dark brown, but brown), quickly add the coconut-rum mixture. The timing here is critical. The mixture may bubble, but just stir vigorously until the sugar is well blended with all the ingredients. Remove from the heat and cool for about 30 minutes. Moisten your hands with cold water and form into small balls about the size of a Ping-Pong ball. Serve immediately or refrigerate and serve later.

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