Submitted by Marilyn Teague, Dunnegan, Mo.
• 1 C butter, softened
• 4 C confectioners’ sugar
• 1 can (14 ounces) sweetened condensed milk
• 2 tsp vanilla extract
• 2 C sweetened shredded coconut
• 2 C chopped pecans
COATING:
• 6 C semisweet chocolate chips
• 1/4 C shortening
In a stand mixer with the paddle attachment, add butter and confectioners’ sugar and mix until fully combined. With the mixer off, add sweetened condensed milk, coconut, pecans and vanilla, mix well. Fold in cherries. Refrigerate the. Mixture for at least 3 hours, up to overnight. Line a baking sheet with parchment paper. Remove chilled mixture from refrigerator and using a 1 tablespoon scoop (or hands), roll/drop ball onto the line sheet. Return to refrigerator to firm up again while you prepare the chocolate coating. In a microwave safe bowl, combine the chocolate chip and shortening and heat in 20-second increments, stirring after each interval until the chocolate is melted and smooth. Dip each chilled candy into the chocolate and place on parchment paper. Top with coconut flakes if desired. Store in an airtight container in the refrigerator.
