• In a large bowl, beat butter and confectioners’ sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts.
2
• With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled.
3
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month. Yield: about 5 dozen.
