Carole McCallum, Sammamish, Wash.

　　"Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles."

　　

Ingredients

Makes about 4 dozen

　　1 cup semi-sweet chocolate chips

　　1 can (5 ounces) evaporated milk

　　1 1/4 cups vanilla cookie crumbs

　　1 1/4 cups ginger snap cookie crumbs

　　1/2 cup confectioners' sugar, sifted

　　1/2 cup finely chopped walnuts

　　1/3 cup Kahlúa liqueur

　　1 teaspoon pure vanilla extract

　　2 cups shredded coconut

　　

Step 1

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

　　

Step 2

2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

　　

Nutrition Per Serving

Per cookie: 82 calories

　　11g carbohydrates

　　no protein

　　4g fat

　　1mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.