Growing up, these coconut strawberry candies were something everyone loved and were synonymous with party time.  Whenever there was a celebration, these red berries dotted the dessert table and they didn’t last long.  (Unlike the red stains on our hands from the food colouring in the recipe.)

They were one of my mom’s specialties – In fact, on many occasions, I remember people calling her and asking for these specific treats to add to their wedding sweet table, or bridal shower or baptism.   Was my mom a caterer?  A chef?  Nope.  Just a lady who knew how to make really good coconut strawberry candies and today I’m sharing this family recipe with you (but don’t tell my mom).

Besides the delicious flavour and the “I can’t seem to stop eating these” effect they have, there’s so many other reasons to fall in love with these treats.  They’re fun, colourful, simple to make and you can make them up 2 days ahead of time.  This recipe yields about 65 berries. Oh and if you don’t want red stained hands, highly suggest using gloves to shape your berries.   

And if you’re looking for one more candy recipe (but with a chocolate coating) check out how to make chocolate bon bons.

Ingredients

• 3 cups shredded coconut
• ¾ cup Ground almonds
• 1 can sweetened condensed milk
• 1 package of regular strawberry Jell-o
• ½ tsp almond extract
• Red food colouring
• Green icing

Directions

1. Put ½ package of Jell-O on plate and set aside.
2. In a bowl blend milk, almond extract, and red food colouring (to create the red colour you like)
3. Add coconut, remaining  ½ package of Jell-O and ground almonds and mix well.
4. Shape into strawberries (one at a time) and roll in Jell-O you set aside earlier.  Roll to coat your berries.
5. Set shaped berries onto parchment paper lined baking sheet and chill until hard enough to handle without ruining shape. (approx. 1 hr in fridge)
6. Decorate each top with green icing. (I used a leaf tip 352)
7. Place on decorated berries on cupcake liner to serve.

Joyful Hostess Tip:  When forming your coconut strawberries, start by making a ball.  Then shape into a triangle by squeezing from middle of ball upwards to create a point.  Place the wider base on parchment paper (with points up) for chilling (see photo).  This helps flatten the top and keep your strawberry shape.  If you find that the mixture seems too soft to form, add more coconut.