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

Raspberry Coconut Balls

vanilla wafers, crushed

coconut, divided

(14 ounces) sweetened condensed milk

raspberry extract

rum extract

pink sanding sugar

I am saving this recipe and will make for Easter brunch.  @ Suzette......you mix the remaining coconut and pink sugar together and roll the cookies in that.  There is no other sugar called for OR needed in this recipe.

Use unsweetened coconut flakes to cut down on the sweetness!  It's readily available in most supermarkets now.

Easy to make. Came together quickly. Tasted good. Way too sweet.

The picture is very attractive? Cookie is very sweet, too sweet for my family. Also 3 teaspoons of extract add almost a bitter artificial taste. Pink sanding sugar I purchased did not turn the coconut pink. Will use the concept of this recipe, but not these proportions. Will try tinting coconut with food coloring next time around.

Too much sweetened condensed milk, too much raspberry, using rum extract a waste of time. dough came out extraordinarily sticky, had to add cocoa to dry it out, still came out awful. Complete and total waste of money.

raspberry coconut balls

Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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