Cherry Coconut Chocolates: Makes about 30 candies

Easy to make, delicious to eat! These little chocolate-cherry
treasures are perfect to give to your special someone on Valentine's
Day... or anytime!

1/2 cup light corn syrup
12 large marshmallows
1 teaspoon vanilla extract
2 cups coconut flakes
3 ounces dried cherries, chopped
2 cups semi-sweet chocolates, melted

Combine corn syrup and marshmallows in a saucepan and heat on
medium-low, stirring occasionally, until marshmallows are melted,
about 5 to 10 minutes. Remove from heat and stir in vanilla. Stir in
coconut and dried cherries. Cool the mixture in the refrigerator for
10 to 15 minutes. Using buttered hands, form coconut/marshmallow
mixture into 1-inch candy shapes. Dip coconut candies in melted
chocolate. Place candies on a waxed paper-lined tray and refrigerate
for 5 to 10 minutes, until chocolate is set. Store in an airtight
container in the refrigerator for up to 2 weeks.

Notes: You can substitute 1/2 cup chopped maraschino cherries for the
dried cherries, if desired or necessary. The mixture may be a bit
moist, so the assembly is a bit different. Place a nickel-size
spoonful of melted chocolate on a wax-paper lined tray. Spoon a
tablespoon-size portion of the coconut mixture on top of the
chocolate. Spoon about 1 heaping teaspoon melted chocolate on top of
the coconut mixture. Smooth over the top and sides to enclose
cherry-coconut filling. Repeat with remaining filling and chocolate.
Refrigerate as directed above.