Choco-Coconut Cookie Balls

Ingredients:

30 Mocha Chocolate Chip Cookies
2/3 c. cinnamon applesauce
3 Tbs. Rich and Creamy Coconut Pecan Betty Crocker frosting
green chocolate coating
2 Tbs. vegetable oil
1 1/2 tsp. rum extract

In a large bowl, crumble the cookies into fine crumbs. Mix in the applesauce and frosting with your hands (or mash with a spatula). Roll the dough into about 50 balls, and place on a baking sheet lined with parchment paper. Refrigerate for at least 1-2 hours until they are firm. Meanwhile, melt the green chocolate coating and rum extract in a double boiler. When about half of the chocolate is melted, add the vegetable oil and stir a few times until the chocolate is completely melted and is a smooth and creamy consistency (you may need to add more of the vegetable oil if the consistency is too thick). Dip each of the chocolate balls into the chocolate and coat fully, using a fork to scoop them up with, drain the excess chocolate. Place back onto the parchment paper, decorate, and let cool fully. Stick back into the refrigerator before serving, or freeze and pull out 15 minutes before serving. (Makes 50 chocolate balls, 3 WW points each.)