Forget over-the-top cakes and tarts and make these delicious tequila margarita balls this summer.
They’re boozy, zesty, sweet, and melt-in-your-mouth amazing.
Margarita Balls with Coconut Coating
If you’re a fan of cake pops and margaritas, you’ll go gaga for these tequila margarita balls.
They’re made with crushed vanilla wafers, though you can use any cookies you like. I’ve tried it with shortbread, and they were just as yummy!
Along with the cookies, you’ll add tequila (of course), orange marmalade, and lime juice.
As for the coating, you could drown them in white chocolate so they set nice and firm. But I really love the shredded coconut. It adds such a nice, chewy finish.
Or, just roll them in sugar.
Either way, a bit of lime zest and sea salt is the perfect finishing touch.
Here’s what you’ll need to make these tasty tequila cookie truffles:
- Vanilla Wafers - they’ll give you the best texture, but feel free to experiment with other cookies
- Light Corn Syrup - for sweetness and to help everything stick together
- Tequila - it’s not a margarita without it! That said, you can leave this out or use white rum if you prefer
- White Chocolate - for a creamy finish
- Almond Flour - for texture
- Marmalade - this gives it a nice citrusy finish
- Lime Juice - again, you can’t have a margarita without lime!
- Coconut - for a tasty, chewy coating
How to Make Tequila Margarita Balls
If you’ve ever made cake pops, you’ll know how deceptively easy they are to whip up. And these tasty tequila margarita balls are no exception.
- Blitz the vanilla wafers into crumbs in a food processor
- Add the almond meal and pulse a couple of times to combine
- Pour the mix into a bowl and mix in the melted chocolate, marmalade, corn syrup, lime juice, and tequila
- Portion the truffles, roll into balls, and coat in the coconut
- Chill until firm then enjoy!
Between the lime juice, orange marmalade, and tequila, these cookie truffles have a wonderfully fresh flavor.
The white chocolate keeps them sweet and creamy and the vanilla wafers offer a nice texture.
That said, you can make them your own:
- Make cake pops - I like the firm texture from the cookies, but feel free to use coconut or vanilla cake instead
- Coat them in white chocolate - that way, they’ll hold their shape better (great for transport!)
- Add chopped nuts - for a nice pop of crunch
- Add mini chocolate chips - dark chocolate pairs so well with lime and coconut
Tequila Margarita Balls
- 340 grams of Vanilla Wafers (12 ounces)
- 2 tablespoons of Light Corn Syrup
- 60 ml of Tequila (1/4 cup)
- 115 grams of White Chocolate
- 190 grams of Almond Flour (2 cups)
- 75 grams of Orange Marmalade (1/4 cup)
- 1/2 Lime, juiced
- 25 grams of Shredded Coconut (1/4 cup)
- 25 grams White Sugar (2 tablespoons)
- Zest of 1 Lime
- 2 tablespoons of Flaky Sea Salt
- Crush the vanilla wafers in a food processor until it looks like sand.
- Mix the cookie crumbs with the almond flour until well combined.
- Melt the white chocolate in 20-second intervals in the microwave.
- Mix the marmalade, corn syrup, lime juice, and tequila in a bowl.
- Stir the melted chocolate into the marmalade mixture until blended.
- Pour the chocolate mixture into the cookie crumbs and mix well, until all the crumbs are wet and coated in chocolate.
- Portion the mixture onto a parchment-lined baking sheet using a small cookie scoop.
- Roll the balls gently in your palms until round, then roll carefully in the shredded coconut or sugar.
- Sprinkle with lime zest and sea salt, and chill until serving.