Serves: 36
Total Calories: 126
1. To make cookies, beat butter and sugar in a large bowl with electric mixer until fluffy. Add almond extract and vanilla. On low speed, gradually beat in flour. By hand, stir in coconut and pecans. Chill 2 hours.
2. Heat oven to 350°. Have baking sheets ready.
3. Form dough into thirty-six balls, using about 1 teaspoon for each. Place about 2 inches apart on baking sheets. Bake 10 to 12 minutes until set and lightly browned. Cool on wire racks.
4. To make glaze, use preserves without large pieces of fruit. Stir together preserves, honey, and butter in a small saucepan. Bring to a full boil. Simmer 5 to 8 minutes until mixture forms a very soft ball when a small amount of mixture is dropped into a cup of ice water. Cool slightly. Brush on tops of cookies. Let stand until glaze is set. Store loosely covered in a single layer.
This Coconut Honey Balls recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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