Raspberry Coconut Balls

Name: Raspberry Coconut Balls
Prep time: 30 min
Total time: 30 min
Yield: about 4 dozen.
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

TOTAL TIME: Prep: 30 min. YIELD: about 4 dozen.

My family loves Hostess Zingers, especially the raspberry flavor coated with coconut, inspiring this treat to make for school bake sales. We can make about four dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois

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

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.

Nutrition Facts

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

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