The BF has often told me stories about the sweets his mother would make for him and his family when he was a child. One recipe that he ALWAYS reminisces about are chocolate coconut cherry balls. After getting as much information about the balls as I could from him, I began scouring vintage cookbooks and internet sites, before finally finding one that sounded right.
This recipe, being an older recipe, DOES use paraffin wax (yes, it's edible) for the chocolate coating. If you don't want to use paraffin, simply substitute chocolate "bark" coating for the chocolate chips and paraffin. Also, these balls keep very well in the refrigerator and can also be frozen - don't be afraid to make a large batch!
Chocolate Coconut Cherry Balls
adapted from Food.com
1 stick unsalted butter, melted
1 14oz bag shredded coconut
1 tsp vanilla extract
1 12oz can sweetened condensed milk
1 1/2 boxes confectioner's sugar
1 10oz jar maraschino cherries, drained & chopped
2 cups chopped pecans
1 lb semisweet chocolate chips
1 block (1/4 lb) paraffin wax, grated
Combine the melted butter and coconut. Mix well. Add the vanilla, sweetened condensed milk and powdered sugar; mix with hands.
Add the maraschino cherries and pecans. Mix well until combined. Refrigerate mixture for 15 minutes, then roll into small balls (or be lazy like me and use a scoop). Place the balls on a foil or wax paper lined baking sheet.
Chill the balls for 12 hours in the refrigerator, then turn over and chill for another 12 hours (I usually just do 4 hours per side in the freezer).
Once the balls are firm and chilled, melt the chocolate chips and paraffin wax in a double boiler. Carefully dip the balls into the melted chocolate mixture and coat well. Place on a baking sheet and chill or freeze until firm.