• 11 cup butter ( melted)
• 21 pound powdered sugar
• 31 tablespoon vanilla extract
• 414 ounces shredded coconut (sweetened)
• 514 ounces sweetened condensed milk
• 610 ounces maraschino cherries (drained and chopped)
• 73 cups finely chopped pecans
• 816 ounces candy coating

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Instructions

1. 1

   Chop cherries into small pieces and place on a paper towel so the liquid can be absorbed. Blot dry with additional paper towels.

2. 2

   Combine all ingredients except for candy coating in a large bowl.

3. 3

   Refrigerate for at least two hours. The colder the filling is the quicker the chocolate will set up.

4. 4

   Form into balls about the size of a walnut or about 1 inch in size. Refrigerate balls for 20 minutes.

5. 5

   Line baking sheet with parchment paper. Melt candy melts according to package directions.

6. 6

   Dip balls into chocolate, (I use these dipping tools) tap off excess, and place on lined baking sheet to set up. Get off as much chocolate as you can otherwise it will pool at the bottom of the candy and you'll have to trim it off.

7. 7

   Repeat until all balls are covered in chocolate.

8. 8

   Store candies in airtight container at room temperature for up to 2 weeks.