Brandy Balls

Another one of the club's favorites from Marti:

from the L.A. Times Food Section
Active work and total preparation time: 45 minutes plus 24 hours chilling
about 6 dozen balls

4 cups vanilla wafer crumbs (about 20oz)
1 1/3 cups flaked coconut
1 cup finely chopped nuts
1 (14oz)can sweetened condensed milk
1/2 cup brandy, Bourbon or rum
about 1/4 cup powdered sugar

Hint: I use a heavy wooden spoon and gallon zipper bag to crush the vanilla cookies and nuts until they look like cornmeal.

Combine wafer crumbs, coconut and nuts in a bowl. Stir in condensed milk and brandy, mixing well. Layout a large piece of wax paper on counter. Drop by small spoonfuls the mixture onto the wax paper. Lightly shape into balls.
Place the powdered sugar in a 2 cup measuring cup. Drop in one ball at a time and swirl and bounce the brandy ball until well covered with sugar. Add more sugar as needed.
Cover and store in refrigerator at least 24 hours or up to several weeks.