Coconut Chocolate Creams

1. 1

   Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.

2. 2

   Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined

3. 3

   . Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.