Mexican Coffee Balls

Crush the chocolate wafer cookies into fine crumbs using a food processor or by placing them in a sealed bag and breaking them with a rolling pin.

Combine the crushed cookies, ground almonds, unsweetened cocoa powder, ¼ cup white sugar, and instant coffee powder in a large mixing bowl.

Pour the coffee-flavored liqueur and light corn syrup into the dry mixture and stir well until all ingredients are thoroughly combined and the mixture holds together when pressed.

Mix the remaining ¼ cup white sugar and ground cinnamon together in a small bowl to create the coating mixture.

Roll the mixture into 1-inch balls using your hands, working in batches if necessary to keep the mixture manageable.

Roll each ball in the cinnamon-sugar coating until evenly covered on all sides.

Place the coated balls on a parchment-lined plate or baking sheet and refrigerate for at least 1 hour before serving to allow them to firm up.