- 2 1/2 cups flaked coconut
- 1 cup semisweet chocolate chips
- 1/2 cup evaporated milk
- 2 1/2 cups confectioners' sugar
- 1/3 cup chopped pecans
- 1/3 cup chopped maraschino cherries
- Place coconut in a blender or food processor; cover and process until finely chopped. In a microwave or heavy saucepan, melt chocolate chips and milk. Remove from the heat; stir in confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.
- Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.