Traditionalists will eschew this recipe as I’ve taken the original vanilla wafers, chocolate, and pecan combination and mixed it up a bit. I’ve also reduced the amount of vanilla wafers the recipe calls for and added in shredded coconut (which for some reason I have a large stash of in my pantry). The result? A dark and chewy Mounds Bar knock-off with a kick. I love them.
COCONUT BOURBON BALLS
vanilla wafers, half of the coconut, and 1 3/4 cups of the pecans.
Using your hands, shape
the dough into 1-inch balls. Roll the balls in the nut and coconut mixture to coat evenly. Arrange
the balls in layers (or in individual paper cups), in a tightly covered container. Refrigerate for 24
hours before serving to blend the flavors. Makes about 4 1/2 dozen cookies.