Carole McCallum, Sammamish, Wash.
"Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles."
Ingredients
1 cup semi-sweet chocolate chips
1 can (5 ounces) evaporated milk
1 1/4 cups vanilla cookie crumbs
1 1/4 cups ginger snap cookie crumbs
1/2 cup confectioners' sugar, sifted
1/2 cup finely chopped walnuts
1/3 cup Kahlúa liqueur
1 teaspoon pure vanilla extract
2 cups shredded coconut
Directions
1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.
