Directions:
1. In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, and sweetened condensed milk. Stir until the mixture is well blended.
2. Add vanilla extract and mix well to incorporate evenly.
3. Gently fold in the drained maraschino cherries, distributing them evenly throughout the mixture. If using, add the finely chopped pecans or walnuts and stir lightly.
4. Using your hands, form the mixture into small bite-sized balls, about 1 inch in diameter.
5. Roll each ball in the extra shredded coconut until fully coated.
6. Place the cherry balls on a baking sheet lined with parchment paper.
7. Refrigerate for at least 2 hours or until firm before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes (including refrigeration time)
Kcal: 180 kcal per ball (approximate) | Servings: 20 servings
Tips:
Chill the drained cherries on paper towels for 10 minutes to remove excess moisture.
For a nut-free version, simply omit the pecans or walnuts and add a bit more coconut for texture.
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