Raspberry Coconut Balls Recipe

Raspberry Coconut Balls Recipe
Raspberry Coconut Balls Recipe photo by Taste of Home
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Raspberry Coconut Balls Recipe

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My family loves to snack on Hostess Zingers, especially the raspberry flavor with its layer of coconut flakes. So we came up with this treat to make for school bake sales. We can make about 4 dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois
MAKES:
50 servings
TOTAL TIME:
Prep: 30 min.
MAKES:
50 servings
TOTAL TIME:
Prep: 30 min.

Ingredients

  • 1 package (12 ounces) vanilla wafers, crushed
  • 3-1/3 cups sweetened shredded coconut, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 3 teaspoons raspberry extract
  • 1 teaspoon rum extract
  • 1/4 cup pink sanding sugar

Directions

Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers. Yield: about 4 dozen.
Originally published as Raspberry Coconut Balls in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 93 calories, 4g fat (3g saturated fat), 4mg cholesterol, 52mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 1 package (12 ounces) vanilla wafers, crushed
  • 3-1/3 cups sweetened shredded coconut, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 3 teaspoons raspberry extract
  • 1 teaspoon rum extract
  • 1/4 cup pink sanding sugar
  1. Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers. Yield: about 4 dozen.
Originally published as Raspberry Coconut Balls in Cookies & Candies Bookazine 2017

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