Coconut Ambrosia Salad

1 cup shredded coconut
1 cup miniature marshmallows
1 cup sour cream
1 cup pineapple chunks (drained)
1 cup mandarin orange segments (drained)
1/2 cup maraschino cherries (halved)
1/4 cup chopped pecans (optional)

1. In a large mixing bowl, combine the shredded coconut, miniature marshmallows, and sour cream. Mix until well blended.

2. Gently fold in the pineapple chunks, mandarin orange segments, and maraschino cherries, taking care not to break the fruit.

3. If desired, add the chopped pecans for a little extra crunch and flavor.

4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.

5. Before serving, give the salad a gentle stir and transfer it to a beautiful serving dish.