Instructions: MAKES 42 COOKIES VEGAN

describes kubecake as a popular sweet sold by street hawkers throughout West Africa. Her recipe inspired this cookie, which combines coconut, rum, peanuts and cocoa.

In double boiler, combine coconut, ginger, rum, peanut butter and cocoa. Set mixture over simmering water to warm.

Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When sugar is almost melted, stir constantly with wooden spoon until completely melted and a rich mahogany brown. (Be careful not to let sugar burn.)

Add coconut-rum mixture to sugar all at once. (It will sputter, but not splatter.) Stir over medium heat until well-blended.

Remove from heat and cool to room temperature in bowl of cold water. Cover with plastic wrap and chill for 1 hour.

Put confectioners sugar into small bowl. Remove mixture from refrigerator and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip fingers of other hand into cool water and roll mixture into compact ball. Drop ball into confectioners sugar and toss to coat. Place on wire rack to dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an hour. (Store cookies in an airtight container in the refrigerator up to 1 week.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.