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3/4 cup (175 mL) butter, room temperature
1 1/2 cups (375 mL) icing sugar
1 1/2 cups (375 mL) coconut
12 maraschino cherries
12 walnuts
1/2 cup (125 mL) graham cracker crumbs, finely crushed


Makes 24.

In a bowl, mix butter and icing sugar by hand. Once most of icing sugar incorporates into butter, switch to hand mixer. Add coconut; mix until well blended. By the tablespoon, scoop out and roll mixture around either a cherry or a nut. Once rolled, dip in graham cracker crumbs. Refrigerate until ready to eat.

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