Ingredients:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 14 oz sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 14 oz sweetened shredded coconut, pulsed
  • 2 cups pecans, toasted and finely chopped
  • 1/2 cup maraschino cherries, drained and minced
  • 24 oz semi-sweet chocolate melting wafers
  • 2 tbsp coconut oil

Instructions:

  1. Toast the pecans in a dry skillet over medium heat for 5 minutes until they smell intensely nutty and fragrant.
  2. Pulse the coconut in a food processor 3-4 times until the shreds are broken into small, uniform bits.
  3. Cream the butter and powdered sugar together in a large bowl until the mixture looks like coarse sand.
  4. Fold in the milk, vanilla, and salt until a thick, pliable dough forms.
  5. Incorporate the textures by stirring in the pulsed coconut, toasted pecans, and minced cherries until evenly distributed.
  6. Chill the dough for at least 1 hour in the refrigerator until it is firm enough to handle without sticking.
  7. Scoop and roll the mixture into 1 inch balls until smooth and round, then place them on a parchment lined tray.
  8. Freeze the balls for 30 minutes until they feel solid to the touch.
  9. Melt the chocolate with coconut oil in 30 second bursts until velvety and completely liquid.
  10. Dip each ball into the chocolate, let the excess drip off, and set on parchment until the shell is hard and matte.