1 cup crushed coconut bar cookies (about 8 cookies)
¼ teaspoon salt
1 (6-ounce) bag tropical medley dried fruit, finely minced (see note)
1 ½ cups finely chopped pecans, divided
½ teaspoon ground cinnamon
1 ½ cups shredded sweetened coconut, divided
⅓ cup light corn syrup
2 tablespoons honey
1 teaspoon rum extract
Combine cookie crumbs, salt and fruit in large bowl; stir well. Add 1 cup pecans, cinnamon and ½ cup coconut; mix well. Stir in corn syrup, honey and rum extract. Knead by hand until the mixture comes together. Shape into 1-inch balls.
Combine remaining ½ cup pecans and remaining 1 cup coconut on baking sheet. Roll balls in mixture to coat.
Yield: Makes 2 to 3 dozen.
NOTE: Or substitute 1 cup of minced dried fruits, such as mango, pineapple, golden or dark raisins and papaya.
Tip: To make cookie crumbs, place cookies in food processor or blender and process until finely ground. Or place cookies in a resealable plastic bag and use a rolling pin to crush cookies into fine crumbs.
Submitted by Doris Carter, Tampa