1 c. soft butter (must be butter)
3 c. powdered sugar
3 c. coconut
2 T. milk
36 maraschino cherries (approximately)
graham cracker crumbs
Drain cherries and pat as dry as possible.
Combine everything except the cherries and graham cracker crumbs.
Roll a small amount of batter around each cherry until it is completely covered. Roll in graham cracker crumbs (will be soft).
Place on cookie sheet and put in fridge until firm, then put in covered container.
These must be stored in fridge; they also freeze well.