1 stick butter at room temp.
1 lb. confectioners' sugar (10 x)
1/4 c. heavy cream
1 or 2 tbsp. old Bushmill Irish Whiskey
1 c. shredded coconut
1/2 c. confectioners' sugar
4 tsp. cinnamon

Beat butter, the 1 pound of confectioners' sugar, cream, whiskey and coconut together by hand or by mixer until well blended. Refrigerate 2 to 3 hours. Shape into walnut sized balls, sift the 1/2 cup of confectioners' sugar and the cinnamon onto a sheet of waxed paper. Roll candy in sugar cinnamon mixture and put in paper candy cups. More cinnamon can be added to sugar mixture if taste desires. Makes about 2 dozen.