Ingredients
- 1/2 cup finely chopped pecans
- 1/3 cup Woodford Reserve bourbon
- 8 tablespoons butter, room temperature
- 16 ounces confectioners’ sugar
- 1/2 cup sweetened coconut
- 12 ounces semi-sweet chocolate
- 36 pecan halves
Instructions
Soak chopped pecans in the bourbon for at least two hours, or overnight. Drain excess bourbon, if any.
Combine softened butter with confectioners’ sugar. Add coconut and chopped pecans and mix well.
Use a spoon or small scoop to shape mixture into one-inch balls (if mixture is too soft it is ok to add a little more sugar). Place 12 balls on wax paper on each of three plates that will fit in refrigerator. Chill at least 30 minutes.
While bourbon mixture is chilling, melt the chocolate in top of a double boiler over barely simmering water. Remove balls from refrigerator and using a dipping tong or sturdy toothpick, dip each ball into chocolate to coat. Place a pecan half over each dipping hole. Put plates back in refrigerator for at least thirty minutes and then store bourbon balls in an airtight container until ready to serve.