Ingredients
- 1 qt pecans, finely chopped
- 10 oz jar maraschino cherries, finely chopped – reserve juice
- 1 stick butter, softened
- 2 pounds confectioner’s sugar
- 14 oz sweetened condensed milk
- 28 oz sweetened shredded coconut
- Juice from maraschino cherries
- Dark chocolate wafer for coating (about 6 pounds)
- Finely chopped pecans for topping (optional)
Directions
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Step 1:
Finely chop pecans and maraschino cherries, making sure you reserve the cherry juice.
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Step 2:
Transfer the chopped pecans and cherries into a large bowl. Add the softened butter, confectioner’s sugar, sweetened condensed milk, shredded coconut and maraschino cherry juice.
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Step 3:
With freshly washed hands, mix mixture until completely combined. Place in the refrigerator for at least 1 hour.
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Step 4:
Once candy has firmed, shape the candy into 1 inch balls and place them on a parchment lined cookie sheet.
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Step 5:
Refrigerate again for at least 20 minutes before dipping. You will want to dip in stages as you don’t want the cherry mixture to get too warm. Remove only about a third at a time.
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Step 6:
Place about 2 pounds of dark chocolate wafers in a microwave safe bowl and microwave at 50% power in 30 second intervals, stirring in between each interval, until smooth. (Once that chocolate is used up, repeat with another 2 pounds of chocolate.)
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Step 7:
Dip each truffle into the chocolate and place back on the cookie sheet. Top with additional optional chopped pecans while the chocolate is still wet.
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Step 8:
Repeat until all truffles are dipped and topped.