- 1-1/2 cups Sweetened Shredded Coconut
- 1 cup Icing Sugar
- 1/4 cup Butter melted
- 30 g Milk Chocolate melted
- 2 tbsp Chopped Pecans
- In a large bowl, combine the coconut, icing sugar and butter.
- Form into 3cm balls. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans.
- Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.