Coconut Bonbons

3 cans (3 1/2 oz. size) flaked coconut
3/4 cup raisins
1/2 cup chopped candied red cherries
1/2 cup chopped candied green cherries
1 can (14 oz.) sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla
granulated sugar

Preheat oven to 350 degrees. Spread coconut evenly on cookie sheet. Toast - stirring occasionally 8 to 10 minutes or until light golden. In large bowl combine toasted coconut, raisins, cherries, condensed milk, salt, and vanilla. Mix well. With moistened hands formmixture into small balls about 1 1/2 inches in diameter. Roll in granulated sugar. Place on tray lined with waxed paper to dry. Makes about 4 dozen. To store - will keep several weeks at room temperature in tightly covered container.