Ingredients

• 3 cups rolled oats
• 2 cups unsweetened macaroon coconut, divided
• 3/4 cup cocoa powder, sifted
• 1/2 cup walnut pieces
• pinch of salt
• 1 1/4 cups evaporated milk
• 1 tsp vanilla
• 2 1/2 cups white fine sugar
• 3/4 cup butter, cubed
• 34 glacé cherries

Directions

1. In a mixing bowl, combine rolled oats, 1 cup of macaroon coconut, cocoa powder, walnut pieces and salt, and set aside.
2. In a large saucepan on medium-low heat, combine milk, vanilla, white fine sugar and butter. Stir until dissolved.
3. Increase to medium-high heat and bring to a gentle boil.
4. Continue cooking for 10 minutes or until temperature reaches 230°F. You can use a candy thermometer.
5. Remove from heat and let settle.
6. Add to dry ingredients and combine.
7. Refrigerate until cool enough to handle.
8. Form balls. Use your finger to make a hole in the centre, fill with glacé cherry and close.
9. Roll finished balls in macaroon coconut as desired.

Yields: Makes 34 balls (1 1/2")

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