Description
Classic hand‑rolled coconut‑pecan candy dipped in chocolate, often made at Christmas
Ingredients
- 1 cup butter, melted
- 1 pound (about 4 cups) powdered sugar
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 10 oz maraschino cherries, drained, chopped
- 3 cups finely chopped pecans
- 16 oz candy coating (melting wafers, almond bark, or chocolate)
- 1 tbsp vanilla extract
Instructions
- Chop cherries and blot dry on paper towels to remove excess moisture.
- In a large bowl, combine melted butter, powdered sugar, coconut, condensed milk, vanilla, cherries, and pecans; stir until well mixed.
- Refrigerate mixture for at least 1–2 hours until firm enough to handle.
- Roll mixture into balls (≈1 inch or walnut‑sized). Chill balls for about 20 minutes to firm.
- Line a baking sheet with parchment paper. Melt candy coating according to package instructions.
- Dip each ball into melted coating, tap off excess, and place on parchment-lined sheet to set.
- Let the coating fully harden (at room temperature or in fridge). Store in airtight container.
Notes
- If mixture is too soft, add extra powdered sugar gradually.
- Work quickly when dipping so filling doesn’t soften too much.
- You can substitute other nuts (almonds, walnuts) if preferred.
- Store in airtight containers; they keep ~2 weeks at room temp or longer if refrigerated.
- Freezing is possible — freeze balls first, then dip, or freeze finished candies with parchment layers.
Nutrition
- Serving Size: 1 candy
- Calories: ≈200 kcal
- Sugar: ≈21 g
- Fat: ≈12 g
- Saturated Fat: ≈6 g
- Carbohydrates: ≈22 g
- Protein: ≈1 g
