2 cups crisp rice cereal
2/3 cup dried chopped tropical fruit mix
1/2 cup pecans, chopped
1/3 cup sweetened dried cranberries
3 cups miniature marshmallows
1 cup sweetened flaked coconut
Line large baking sheet with waxed paper or parchment paper. Set aside.
Combine cereal, tropical fruit mix, pecans and cranberries in bowl. Set aside.
Melt butter in 3-quart saucepan over low heat; add marshmallows. Cook, stirring constantly, until marshmallows are melted and smooth. Pour marshmallow mixture over cereal mixture in bowl; stir to coat. Let cool 5 minutes or until cool enough to handle.
Place coconut into shallow bowl. Shape cereal mixture into 1-inch balls; roll in coconut. Place in single layer onto prepared baking sheet. Cool completely. Store between sheets of waxed paper in container with tight-fitting lid.
Store dried fruit that has been opened in container with tight-fitting lid in a cool, dry place for up to 6 months.