These Booze Balls are a simple, no-bake adult treat that combines crushed vanilla wafers, Nutella, toasted pecans, and almond-scented Amaretto for a rich, chocolatey bite. Rolled in shredded coconut, they’re sweet, nutty, and perfect for holiday gatherings, party platters, or homemade edible gifts. Ready in minutes and chilled to set, these Amaretto Balls are elegant, portable, and crowd-pleasing.
Ingredient Tips
A full ingredient list with quantities and the step-by-step method is included in the recipe card below.
- Vanilla wafers: Crush to a fine crumb for the best texture. Graham crackers are a good substitute.
- Pecans: Toast and finely chop so they distribute evenly. Walnuts can be used instead.
- Powdered sugar: Sift before adding to avoid lumps and ensure a smooth mix.
- Cocoa powder: Use unsweetened cocoa to balance the sweetness of Nutella and coconut.
- Nutella: Adds chocolate-hazelnut richness and helps bind the mixture. Avoid replacing with peanut butter if you want the same flavor profile.
- Amaretto liqueur: Provides almond flavor and moisture. Add a little more for a stronger almond note, but avoid overdoing it or the mixture will become too soft.
- Vanilla extract: Pure vanilla gives the best aroma and depth.
- Shredded coconut: Sweetened or unsweetened both work; if the coconut won’t stick well, roll the balls a second time.
Recipe Success Tips
- Chill before serving: Refrigeration firms the balls and deepens the flavors—at least 30 minutes is recommended.
- Adjust consistency: If the mixture is dry, add a splash more Amaretto. If it’s too wet, stir in extra crushed wafers until you reach a scoopable consistency.
- Uniform size: Use a small cookie scoop for even results so all portions chill evenly.
- Coconut coating: Press each ball lightly into the coconut to help it adhere; a second roll improves coverage.
- Make ahead: Prepare up to 3 days in advance and store in an airtight container in the refrigerator for easy entertaining.
Serving Suggestions
- Holiday platters: Pair with cookies, truffles, and fudge for an easy dessert board.
- Coffee pairing: Serve chilled next to espresso, cappuccino, or a sweet coffee for an indulgent finish.
- Gifts: Pack in decorative tins or small boxes with parchment for homemade presents.
- Party trays: Place each ball in paper candy cups for a tidy, festive display.
- Beverage pairing: Match with dessert wines or cocktails that complement almond and chocolate flavors.
Questions You Might Have
Yes. Replace the Amaretto with 2–3 tablespoons of milk plus ½ teaspoon almond extract. The almond flavor remains while keeping the mixture alcohol-free.
Absolutely. Baileys, Kahlua, or Frangelico all work and create different flavor variations—adjust quantities to taste.
Try powdered sugar, cocoa powder, colored sprinkles, or finely chopped nuts for a different finish and presentation.
Yes. Flavors meld and intensify after resting, so they often taste even better after an overnight chill.
Booze Balls (Amaretto Balls)
10 mins
40 mins
Equipment
- Food processor or a sturdy resealable bag and rolling pin
- Large mixing bowl
- Rubber spatula
- Small cookie scoop or spoon
- Baking sheet lined with parchment paper
Ingredients
- 1 (11 oz) box vanilla wafers, finely crushed
- 1 cup toasted pecans, finely chopped
- 1 cup powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 1 cup Nutella
- 2/3 cup Amaretto liqueur (or substitute milk + almond extract)
- 1 teaspoon pure vanilla extract
- 2/3 cup sweetened shredded coconut for coating
Instructions
- Line a baking sheet with parchment paper.
- Place the vanilla wafers in a food processor and pulse until finely ground. If you don’t have a processor, place wafers in a sealed bag and crush with a rolling pin.
- In a large mixing bowl, combine the crushed wafers, chopped pecans, sifted powdered sugar, cocoa powder, Nutella, Amaretto, and vanilla extract. Mix with a rubber spatula until well combined and uniformly moistened.
- Use a small cookie scoop or tablespoon to portion the mixture into roughly 1-inch balls. Roll each portion between your palms until smooth.
- Spread the shredded coconut on a plate. Roll each ball in the coconut, pressing gently so the coconut adheres evenly. If needed, roll twice for better coverage.
- Arrange the finished balls on the prepared baking sheet and refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one week.
Notes
- Press and roll the balls into the coconut firmly so the coating sticks well.
- Try toasted walnuts instead of pecans for a different nutty profile.
- These are brightest and firmest when served chilled straight from the refrigerator.
Nutrition
Nutrition information is approximate and provided for convenience.
Did you make this recipe?
Share your results and photos with friends and family. These Booze Balls make an excellent homemade gift or a festive addition to a dessert table.