Combine cookie crumbs, pecans, 3/4 cup powdered sugar, and coconut, in a large bowl; add corn syrup and preserves. Stir until well blended. Shape mixture into 1-inch balls, using 1 level tablespoon of mixture for each. Roll balls in 3/4 cup powdered sugar. Roll each ball again so it'll be coated very well. Store cookies in an airtight container up to 1 week.