1/2 cup butter, softened
2 1/2 cups powdered sugar
1/2 cup unsweetened baking cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
1/2 cup pecan halves
1/4 cup sweetened flake coconut
In a large mixing bowl cream butter until soft.
In another bowl combine powdered sugar and cocoa. Add alternately with cream and vanilla to the butter; blend well. Cover and refrigerate until firm.
Shape a small amount of dough around pecan halves; roll into 1-inch balls. Roll in coconut to evenly coat. Refrigerate again until firm.
Makes 24 truffles.