ORANGE BUTTER BALLS

1/2 cup butter
1 (13 1/2 oz) package graham cracker crumbs
2 1/4 cups confectioner's sugar
6 ounces frozen orange juice concentrate, thawed
1 cup pecans, finely chopped
1 (7 ounce) package sweetened coconut flakes

Place the butter in a microwave safe dish and microwave 10 seconds on high, uncovered, to soften.

Combine the graham cracker crumbs and sugar in a 3 quart or larger bowl and stir well. Add the softened butter and orange juice concentrate and press into the dry mixture, using a fork. Continue until all the dry ingredients are moist and the mixture looks like coarse meal. Add the pecans and stir well.

Place the coconut on a plate. Place a large storage container next to the plate.

Pinch off enough dough to make a ball the diameter of a quarter. Squeeze the dough in your fist and then roll it into a ball, using both hands. Place the ball on the coconut and repeat until about a dozen cookies are formed.

Rinse your hands and dry, then roll the balls in the coconut to coat. Remove them to the storage container and repeat until all the cookies are formed and coated.

Makes about 6 dozen cookies
Source: Desperation Dinners by Beverly Mills and Alicia Ross