>> 1/2 a pine cake (crumbled up in a bowl)
>> 2 tbsp of rum
>> 2 tbsp ground up pine needles
>> 2 tbsp shredded coconut
Break up the pine cake into small pieces. Add rum slowly until the texture allows you to shape the cake into 1" balls. If desired, add a bit more rum.
In a small bowl mix the ground up pine and shredded coconut.
After making the 1" balls, roll in the bowl with the pine and coconut (or if desired use chocolate sprinkles or icing sugar).
Place on a plate and refrigerate (uncovered) until cold (about 2 hours). Serve chilled or at room temperature.
Pine rum balls can be refrigerated in an airtight container up to 1 week.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Eastern White Pine
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