Holiday Chocolate Candies (Print Version)

# Ingredients:

01 - 1 melted cup of butter.
02 - 1 lb of powdered sugar.
03 - 1 tbsp of vanilla.
04 - 14 oz of sweetened shredded coconut.
05 - 14 oz of sweetened condensed milk.
06 - 10 oz of chopped and drained maraschino cherries.
07 - 3 cups of finely chopped pecans.
08 - 1 lb of candy coating.

# Instructions:

01 - Dry cherries thoroughly using paper towels, and chop them into small bits.
02 - In a big bowl, stir all the ingredients together, skipping the candy coating.
03 - Let the mixture sit in the fridge for a minimum of 2 hours.
04 - Roll the chilled mix into walnut-sized 1-inch balls.
05 - Place the balls in the fridge again for about 20 minutes.
06 - Cover a baking tray with parchment paper.
07 - Follow the candy coating package directions to melt it.
08 - Coat each ball in the chocolate, shaking off the extra coating.
09 - Lay the dipped balls on the tray with parchment and let them set up.

# Notes:

01 - Keep the filling super cold for better results.
02 - Pat cherries dry so you don’t get soggy filling.
03 - Shake away extra chocolate for a clean finish.
04 - Store in the freezer for up to 3 months.
05 - Good at room temp for 14 days.
06 - Makes great holiday treats for gifting.
07 - Looks amazing on a tray of cookies.
08 - Dipping tools are handy if you’ve got them.

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