1 1/2 c. crushed graham crackers (about 20 graham cracker sq.)
1 (6 oz.) pkg. mixed dried fruit bits (1 1/2 c.)
1 c. chopped pecans
1 (7 oz.) jar marshmallow creme
1/3 c. rum
1 tsp. finely shredded lemon peel
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. coconut

In a bowl stir together graham crackers, dried fruit bits and pecans. Set aside. In a 1 quart saucepan combine marshmallow creme, rum, lemon peel, cinnamon and nutmeg. Cook and stir over low heat until marshmallow creme is melted and mixture is well combined. Pour over dried fruit mixture, stirring until well combined. Cover and chill for 2 or 3 hours or until firm.

Shape chilled fruit mixture into 1 inch balls, then roll in coconut. Wrap fruit balls individually in plastic wrap. Store in an airtight container. (Balls can be frozen for up to 6 months.) Makes about 42.