- 1 cup semi-sweet chocolate chips
- 1 can (5 ounces) evaporated milk
- 1 1/4 cups vanilla cookie crumbs
- 1 1/4 cups ginger snap cookie crumbs
- 1/2 cup confectioners' sugar, sifted
- 1/2 cup finely chopped walnuts
- 1/3 cup Kahlúa liqueur
- 1 teaspoon pure vanilla extract
- 2 cups shredded coconut
- Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
- Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.