Coconut Bourbon Balls

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
15 vanilla wafers, broken into pieces
1 cup shredded coconut, divided
3 oz semi-sweet chocolate, finely chopped
3 oz dark chocolate, finely chopped
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/3 cup bourbon
Pinch of salt
2 cups pecans, lightly toasted and finely chopped
1)  Working in batches, finely crush the vanilla wafers in food processor.
2)  In the top of a double boiler set over barely simmering water, melt the chocolate.  Remove from the
     heat.  Add the brown sugar, corn syrup, bourbon, and salt and stir to blend.  Stir in the crushed
vanilla wafers, half of the coconut, and 1 3/4 cups of the pecans.

 

3)  Spread the remaining pecans and the rest of coconut on a plate.

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.

The cookies can be made up to 2 weeks ahead of time and stored in the refrigerator.
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