Mexican Coffee Balls

• 1 (9 ounce) box chocolate wafers
• 12 lb ground blanched almond
• 13 cup unsweetened cocoa powder
• 14 cup white sugar
• 2 tablespoons instant coffee
• 13 cup coffee liqueur
• 12 cup light corn syrup
• cinnamon sugar, for rolling

1. Crush chocolate wafers into crumbs.
2. Mix with ground blanched almonds, unsweetened cocoa powder, and sugar.
3. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with the light corn syrup.
4. Shape into small balls and roll in cinnamon sugar.
5. Store in refrigerator.

chocolate wafers, ground blanched almond, cocoa, white sugar, instant coffee, coffee liqueur, light corn syrup, cinnamon sugar

Taken from www.food.com/recipe/mexican-coffee-balls-226420 (may not work)