1-3/4 cups pecans, toasted
1-1/2 teaspoons kosher salt
1 can (14 ounces) sweetened condensed milk
1-1/2 cups unsweetened finely shredded coconut
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup sugar
48 pecan halves, toasted
1Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll.
2Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.
Notes: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Look for unsweetened coconut in the baking or health food section.
Prep: 25 min. + chilling
Makes 4 dozen
1 cookie: 88 calories, 6g fat (2g saturated fat), 3mg cholesterol, 104mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 1g protein.