Ingredients
1 cup unsalted butter, softened
1 tablespoon vanilla extract
14 ounces sweetened condensed milk
4 cups powdered sugar
14 ounces sweetened shredded coconut
10 ounces maraschino cherries, drained and chopped
3 cups pecans, chopped
6 cups semi-sweet chocolate chips
4 tablespoons shortening
Instructions
1. In a large mixing bowl, cream together the softened butter and vanilla extract until smooth.
2. Add the sweetened condensed milk and powdered sugar. Beat until fully combined.
3. Stir in the shredded coconut, chopped cherries, and pecans until evenly distributed.
4. Cover the bowl and chill the mixture in the refrigerator for at least 1 hour, or until firm enough to roll.
5. Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
6. In a microwave-safe bowl or double boiler, melt the chocolate chips and shortening together, stirring until smooth.
7. Using a fork or dipping tool, dip each candy ball into the melted chocolate, coating completely. Allow excess to drip
ff before placing back on the parchment paper.
8. Let the candies set at room temperature or refrigerate until firm.
9. Store in an airtight container at room temperature or chilled for longer freshness.
Perfect for holiday trays or anytime nostalgia calls.
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