- 2 1/4 C. chocolate sandwich cookie crumbs
- 1 C. pecans, toasted, finely chopped
- 1 1/2 C. confectioners' sugar, sifted and divided
- 1/3 C. coconut flakes
- 1/4 C. light corn syrup
- 1/4 C. strawberry preserves
Combine cookie crumbs, pecans, 3/4 C. powdered sugar, and coconut in a bowl. Stir well. Add corn syrup and preserves; stir well. Shape mixture into balls, using 1 Tbs. of mixture for each. Roll balls in remaining 3/4 C. powdered sugar; roll again to coat well. Store in an airtight container up to 4 days.
Yield: 28 cookies