Chocolate Covered Cherries

 Chocolate covered cherries

¼ cup butter softened

2/3 cup sweetened condensed milk

1 (16 ounce) package powdered sugar, sifted

Pinch of salt

1 cup flaked coconut

1 (6 ounce) bottle maraschino cherries

12 ounces chocolate flavored candy coating

Cream butter; and condensed milk, powdered sugar, and salt, beating well. Stir in coconut; cover and chill for at least 2 hours. 

Drain cherries, and dry thoroughly on paper towels. Shape a small amount of sugar mixture around each cherry. Place on a wax paper-lined baking sheet; chill about 2 hours or until firm.

Place candy coating on top of a double boiler; bring water to a boil. Reduce heat to low; cook until coating melts. Dip each covered cherry into a melted coating. Place on wax paper to cool. Store in a cool place. 

NOTE:

If you don’t have a double boiler you can use a stainless steel bowl on top of a saucepan. 

Make sure the water in the sauce pan isn’t touching the bottom of the bowl/double boiler or you may burn your chocolate. The bottom bowl will reach 212 degrees.

You can use a small cookie scoop or measuring spoon to portion out the sugar mixture.