2 (14 oz.) pkg. dry coconut
1 can Eagle Brand condensed milk
1 stick butter
1 tbsp. vanilla
1 box powdered sugar
4 c. chopped nuts
1 sm. jar maraschino cherries, chopped
Dark almond bark (for dipping)

Mix together all ingredients except almond bark. Roll into small balls and put on wax paper. Refrigerate overnight. Melt almond bark and dip candy balls. Put on wax paper to cool.