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Seagrove, NC, a rural community in the middle of the state, is home to lots of talented potters. One weekend every July, they all do “Christmas in July,” when they put out their pottery patterns for the upcoming Christmas season. They also put out big bowls and plates full of Christmas goodies– that’s where I found this little delight. A ball of peanut butter, coconut and pecans, with a few other ingredients added to hold it together, then dipped in chocolate, makes this my favorite Christmas cookie of all time.


2 /3 c. graham cracker crumbs
1 1/4 c. pecans, chopped
1 c. coconut
1 box powdered sugar
2 sticks butter, melted
1 12 oz. bag chocolate chips
1/2 block paraffin wax, such as Gulf wax (yes, you can eat this wax!)

Mix the cookie ingredients until well blended. Shape the dough into 1-inch balls. Refrigerate 20 minutes. Over a double boiler or in heavy pan on low heat, melt the chocolate and wax together; stir until blended. Dip each ball into the chocolate mixture, coating completely. Place the cookies on wax paper to cool. Allow coating to harden before serving.


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