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Raspberry Coconut Balls

6 reviews
Total Time
Prep: 30 min.

By Taste Of Home Editorial Team

Recipe by Pam Clark, Wheaton, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

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

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Test Kitchen Approved

Raspberry Coconut Balls

6 reviews
Prep 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
Text Ingredients

Directions

  1. Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining 2 cups coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

Nutrition Facts

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

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