Reviewed: Apr. 22, 2000

As is, they were quick and easy. We made them into "Easter eggs" by molding them into eggs shapes, drying them overnight, and dipping them into chocolate. Dry them well if you dip them! (but they were good...)

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Reviewer:

Altchar

Cooking Level: Expert

Home Town: Brookfield, Illinois, USA

Living In: Tallahassee, Florida, USA

Reviewed: Dec. 20, 2006

Sabrina's recipe. Graham crumbs instead of coconut!!

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Reviewer:

Randelle

Reviewed: Dec. 10, 2002

These were so close, but a friend said that all she tasted was butter, and then that's all I could taste, too! So if you like the taste of butter ...

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Reviewer:

TANRAZZ

Reviewed: May 31, 2008

My mother has made a similar recipe to this for years, but used 3lbs. 10X sugar, 1 stick margarine softened, 1 can Eagle Brand milk, 17 oz. bag coconut, 10 oz. maraschino cherries (chopped, drained, but save juice if you need to add a little at a time for the right consistency. No OJ in moms recipe. Mix, make into tight balls (10X sugar on your hands helps with stickiness) freeze in single layer on baking sheet covered with wax paper. Dip in chocolate using a tooth pick the next day. Soooo good!

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Reviewer:

go away

Reviewed: Apr. 16, 2006

The coating was a bit too sugary, but overall very good. I drizzled some chocolate on it for an added touch, turned out very pretty.

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Reviewer:

Kate S.

Reviewed: Dec. 24, 2006

My whole family loved these!! I took them to a party and they went fast. If you don't like cherries I wouldn't do it, but if you do, TRY them...you really will like them. Kind of reminded me of my dad's fruit salad in a candy form.

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Reviewer:

SharlaHawk

Reviewed: Dec. 26, 2007

These did end up tasting like butter. I had even changed out the orange juice for rum. Thinking it would make it taste better. No such luck. Now I have a fridge full of butter flavor covered cherries....... Will not do again.

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