Ingredients Jump to Instructions ↓

  1. 3/4 lb Macaroon (cookie) coconut

  2. 1 cn Condensed milk

  3. 20 Drops red coloring

  4. 3 sm Pkgs. strawberry jello

  5. 1 ts Almond flavoring

Instructions Jump to Ingredients ↑

  1. Knead all ingredients together except for 1 small pkg. jello and refrigerate for 3 hours or overnight. Mold into shape of strawberry. Roll in third package of jello. Make 2 leaves on top using icing in a can with tips or make buttercream icing and use #67 leaf tip. Refrigerate. Makes 80 ~ 90. NOTE: I buy a 14. oz. bag of flaked coconut and grind finely in a food processor.


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