Gayle’s Famous Fruitcake Cookies

6 cups chopped pecans

2 cups graham cracker crumbs

1½ cups dark or golden raisins

1¼ cups chopped red or green (or mixed) candied cherries

1¼ cups chopped candied pineapple

¼ cup (½ stick) butter

½ cup canned evaporated milk

4½ cups mini-marshmallows

1½ cups flaked coconut

In a large bowl combine the pecans, graham cracker crumbs, raisins, cherries, and pineapple, mixing well. In a large saucepan melt the butter. Add the evaporated milk and marshmallows. Cook over low heat, stirring constantly, until the marshmallows are melted. Pour over the mixture in the bowl and mix well.

Shape into 1-inch balls. Roll the balls in coconut and place on waxed paper until cool. Store in an airtight container.

Makes 7 to 8 dozen cookies

Gayle Whitehead Manning, Princess
Strawberry Red Hat Gals,
Lake Butler, Florida