I love cooking and baking at Christmas time, when it is somewhat socially acceptable to pour liquor into just about every single dish I make. For some reason, if you use a half gallon of rum to cook with in April you're called an alcoholic, but in December you're just called festive.
I also really love coconut candy but I seldom make it, mostly because I have never had a really great recipe.
Well, before now anyway.
WHAT YOU NEED:
1 (12 oz) package of vanilla wafers
1 1/2 cup sweetened flaked coconut
1 cup pecans
1 (14 oz) can sweetened condensed milk
1/2 cup rum
1 cup powdered sugar
WHAT YOU DO:
Place the vanilla wafers and the pecans in the food processor or blender and pulse for a few seconds at a time until they form a coarse powder (think breadcrumbs, not flour). Pour the crumbs into a large mixing bowl and add the coconut, sweetened condensed milk and rum and stir thoroughly. It will be be a sticky mess.
Refrigerate it for several hours.
Roll the refrigerated dough into 1 inch balls and drop into the powdered sugar, one at a time, to coat.
Store in a covered container for at least a day or two before serving. Like many candies, these get better with age.
Just like me, I guess.