This recipe has been a holiday favorite of the Whitts since 1966!
2 sticks margarine
2 lbs. powdered sugar
1 can Eagle Brand milk
1 cup finely chopped pecans
1 small can coconut
1 jar maraschino cherries, quartered
Pinch of salt
For the dipping chocolate:
1 block paraffin
1 12-oz. pkg semi-sweet chocolate chips (original recipe used Nestle, but I think Ghirardelli are tastier)
Cream margarine and sugar, then add milk, coconut, and nuts. Chill about 2 1/2 hours.
When candy mixture is almost chilled, melt the paraffin and chocolate chips in a double boiler until smooth.
With buttered hands, shape chilled candy into small balls and place a cherry piece in the center–I’ve found that it’s less messy to make the balls, place them in the fridge, then do the dipping. Use a toothpick to dip balls in chocolate, then place on waxed paper-lined cookie sheets to “set.” Store in airtight container in a cool place.
(I get about 100 pieces from this recipe, but I make them small with a tiny piece of cherry because that’s how our family prefers them.)