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Margarita Balls

Sweet, tangy, and boozy no-bake treats that taste just like your favorite summer cocktail. Made with crushed cookies, fresh lime, and real tequila, then rolled in sparkling sugar.
Print Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 30 balls
Course: Appetizer, Dessert, Snack
Cuisine: American, Mexican-Inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 1 box (11 oz) vanilla wafers finely crushed
  • 1 cup almond flour or finely processed almonds
  • 1.5 cups powdered sugar
  • 1 tbsp fresh lime zest
Wet Ingredients
  • 1/3 cup tequila blanco or reposado
  • 2 tbsp fresh lime juice
  • 2 tbsp orange liqueur Triple Sec or Cointreau
  • 2 tbsp light corn syrup
Coating
  • 1/2 cup coarse white sugar for rolling
  • 1/2 tsp flaky sea salt optional, mix into sugar

Equipment

  • Food processor or rolling pin
  • Mixing bowls
  • Small Cookie Scoop

Method
 

  1. Using a food processor or a zip-top bag and rolling pin, crush the vanilla wafers into very fine crumbs. Transfer to a large mixing bowl.
  2. Add the almond flour, powdered sugar, and fresh lime zest to the cookie crumbs. Whisk to combine evenly.
  3. In a small separate bowl, stir together the tequila, fresh lime juice, orange liqueur, and light corn syrup.
  4. Pour the wet ingredients into the dry ingredients. Mix thoroughly with a spatula or your hands until it forms a cohesive, damp dough.
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes to firm up the dough.
  6. Place the coarse white sugar (and optional flaky sea salt) in a shallow dish.
  7. Using a small scoop or spoon, portion the chilled dough into 1-inch balls, rolling them smooth between your palms.
  8. Roll each ball in the coarse sugar mixture until completely coated.
  9. Store in an airtight container in the refrigerator. For best flavor, allow them to rest for 24 hours before serving.

Notes

To make these kid-friendly, omit the alcohol and use equal parts thawed limeade concentrate and orange juice. Keep refrigerated; they will last up to 2 weeks.