Description
Sweet and chewy chocolate-dipped coconut cherry pecan balls that are perfect for Christmas candy trays or homemade gifts.
Ingredients
1 cup butter, melted
1 pound powdered sugar
1 tablespoon vanilla extract
14 ounces shredded coconut, sweetened
14 ounces sweetened condensed milk
10 ounces maraschino cherries, drained and chopped
3 cups finely chopped pecans
16 ounces candy coating (Ghirardelli melting wafers, almond bark, etc.)
Instructions
1. Chop cherries into small pieces and blot dry with paper towels.
2. Combine all ingredients except candy coating in a large bowl.
3. Refrigerate the mixture for at least two hours.
4. Form into 1-inch balls and refrigerate again for 20 minutes.
5. Line a baking sheet with parchment paper and melt the candy coating.
6. Dip each ball into chocolate, tap off excess, and place on the sheet to set.
7. Repeat until all candies are covered and let set completely.
8. Store in an airtight container at room temperature for up to 2 weeks.
Notes
Keep fillings cold before dipping for best results. Try white chocolate for variety.
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