– 1 lb. powdered sugar – 1 cup or 2 sticks unsalted butter (227 grams) melted – 1 tablespoon vanilla extract – 14 oz. package 396 grams sweetened shredded coconut – 14 oz. can 396 grams sweetened condensed milk – 3 cups 327 grams chopped pecans – 10 oz. jar 283 grams maraschino cherries, drained and chopped – 2 lb. chocolate candy coating such as chocolate almond bark – Optional: 4 oz. white chocolate melted

– Line at least two baking sheets with parchment paper. – Stir together powdered sugar, melted butter, vanilla, coconut, sweetened condensed milk and pecans in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Fold in chopped cherries, and refrigerate mixture for at least two hours or overnight. – Using a small cookie scoop (4 teaspoon capacity), portion mixture and roll into balls between your palms. Place onto prepared baking sheets. 

Chill balls until firm, about 20 minutes. – Once candies are firm, break apart chocolate coating and place in a microwave-safe bowl. Heat at 30 second increments, stirring well between heating, until the mixture is smooth and glossy. Dip and roll balls in melted chocolate with forks, and shake off excess. Place back on baking sheets and allow to set until firm. – If using, place melted white chocolate in a zip top bag with a tiny hole cut in one corner; drizzle 

over set candy. Let stand until set. Transfer candies to an airtight container. Candies will keep up to a week if kept refrigerated in the container.