by Jennifer Burns, Gossner Foods
- 1/4 cups chocolate sandwich cookie crumbs (i.e. Oreo cookies)
- 1 cup finely chopped pecans
- 3/4 cup sifted powdered sugar
- 1/3 cup sweetened flaked coconut (optional)
- 1/4 cup light corn syrup
- 1/4 cup strawberry preserves
- 3/4 cup sifted powdered sugar
Combine cookie crumbs, pecans, 3/4 cup powdered sugar, and coconut, if you’d like, in a large bowl; add corn syrup and preserves. Stir until well blended.
Shape mixture into 1-inch balls, using 1 level tablespoon of mixture for each. Roll balls in 3/4 cup powdered sugar. Roll each ball again so it’ll be coated very well. Store cookies in an airtight container up to 1 week.
