CHOCOLATE RUM BALLS

1 (16 oz.) package semi-sweet chocolate chips
1 (7 oz.) jar marshmallow créme
1 T. imitation rum extract
3 cups crisp rice cereal
1 cup shredded coconut, divided
½ cup chopped pecans

Melt chocolate in the top of a double boiler; let stand until cool but not set. Combine melted chocolate, marshmallow crème, and rum extract; stir well. Add cereal, ½ cup coconut and pecans, stirring gently to blend. Shape into 1 inch balls.
Pulverize remaining coconut in food processor; roll rum balls in mixture and chill until firm. Makes 3-4 dozen.