Raspberry Coconut Balls: A Sweet and Tropical Delight

Raspberry Coconut Balls combine the tropical flavor of coconut with the sweet and tart essence of raspberry, creating an irresistible treat. These bite-sized delights are coated in pink sanding sugar for an extra pop of color and sweetness. They are incredibly easy to make, and with only a handful of ingredients, you can whip them up in no time. Perfect for holidays, parties, or any occasion that calls for a sweet, fruity snack, these coconut balls are sure to be a hit!

For more delicious coconut-based treats, check out these articles:

• Coconut Macaroons: Simple and Delicious
• Easy Raspberry Desserts to Satisfy Your Sweet Tooth

Basic Recipe: Ingredients and Instructions

Making Raspberry Coconut Balls is simple and requires minimal effort, but the result is a delightful treat that everyone will love.

Raspberry Coconut Balls: A Sweet and Easy Tropical Treat

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• Author: Jennifer Mitchell
• Total Time: 1 hour 15 minutes
• Yield: 24-30 balls 1x
• Diet: Vegetarian

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Description

Raspberry Coconut Balls are a delicious, no-bake treat that combines the tropical flavor of coconut with the sweet, fruity taste of raspberry. Coated in pink sanding sugar for a festive touch, these bite-sized treats are perfect for holidays, parties, or as a sweet snack. Easy to make and incredibly satisfying, they are a fun treat for coconut lovers and berry enthusiasts alike.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

• Prepare the Ingredients:
• In a large bowl, combine the crushed vanilla wafers with 3 cups of the shredded coconut (reserve about 1/3 cup of coconut for later).
• Mix the Wet Ingredients:
• In a separate small bowl, mix the sweetened condensed milk, raspberry extract, and rum extract until fully combined.
• Combine the Wet and Dry Ingredients:
• Pour the wet mixture into the dry mixture with the vanilla wafers and coconut. Stir well until everything is thoroughly combined. The mixture should hold together when pressed.
• Shape the Balls:
• Using your hands, roll the mixture into small balls, about 1 inch in diameter.
• Coat the Balls:
• Roll each ball in the remaining shredded coconut to coat them evenly, ensuring the coconut sticks to the surface of the balls.
• Add the Pink Sugar:
• Gently roll the coconut-covered balls in the pink sanding sugar to give them a festive, sparkling finish.
• Chill the Raspberry Coconut Balls:
• Place the finished balls on a baking sheet or tray lined with parchment paper. Chill in the refrigerator for at least 1 hour to set and firm up the balls.
• Serve:
• Serve chilled or store in an airtight container in the refrigerator for up to 1 week.

Notes

These coconut balls can be customized by adding other extracts or flavorings to suit your taste, such as almond or vanilla extract.

If you can’t find raspberry extract, you can use raspberry flavoring or a few tablespoons of raspberry jam, though it might alter the consistency slightly.

The pink sanding sugar can be replaced with regular granulated sugar if desired, but the pink sugar adds a special touch, especially for celebrations.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dessert, No-Bake
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 ball
• Calories: 150
• Sugar: 17g
• Sodium: 35mg
• Fat: 7g
• Saturated Fat: 6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg

Keywords: Raspberry Coconut Balls

Instructions

1. Prepare the Wafers: Start by crushing the vanilla wafers into fine crumbs. You can do this by placing them in a resealable plastic bag and gently crushing them with a rolling pin or using a food processor.
2. Mix the Ingredients: In a large mixing bowl, combine the crushed vanilla wafers, 3 cups of shredded coconut, sweetened condensed milk, raspberry extract, and rum extract. Stir everything together until it forms a thick, sticky mixture. The combination of sweetened condensed milk and extracts will give these balls a delicious, rich flavor.
3. Shape the Balls: Scoop out tablespoon-sized portions of the mixture and roll them into balls. You can make the balls as large or small as you prefer, but bite-sized portions are typically ideal.
4. Coat the Balls: Roll each ball in the remaining shredded coconut to coat it evenly. This will add extra texture and flavor to each bite.
5. Roll in Pink Sanding Sugar: After the coconut coating, roll the balls in the pink sanding sugar for a fun, festive touch. The sanding sugar adds both color and a slight crunch.
6. Chill the Balls: Place the coconut balls on a parchment-lined baking sheet and refrigerate them for at least 30 minutes to allow them to firm up.
7. Serve: Once chilled, the Raspberry Coconut Balls are ready to serve! They’ll be firm enough to hold their shape but still soft and chewy inside.
8. Store: If you have leftovers, store the coconut balls in an airtight container in the refrigerator for up to 1 week.

Advanced Techniques

Take your Raspberry Coconut Balls to the next level with these advanced techniques:

1. Add Fresh Raspberry Purée

For an even more intense raspberry flavor, you can add a bit of fresh raspberry purée to the mixture. Simply blend a small handful of raspberries and strain out the seeds before mixing it in. This will add a fresh, vibrant burst of raspberry goodness.

2. Use Dark Chocolate

Dip the coconut balls halfway into melted dark chocolate for an added layer of flavor. The bittersweet chocolate contrasts perfectly with the sweetness of the coconut and raspberry, creating a more decadent treat.

3. Experiment with Different Extracts

While raspberry and rum extracts create a fantastic flavor combination, you can experiment with other extracts like coconut, almond, or vanilla for a slightly different twist. Coconut extract would complement the coconut flavor even further.

4. Add a Crunchy Element

For added texture, consider mixing in chopped nuts, such as pistachios, almonds, or macadamia nuts, into the dough. The nuts will give each ball a slight crunch and make the treat even more satisfying.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Proper storage is important to ensure your Raspberry Coconut Balls stay fresh and delicious for longer.

Storage

Store the coconut balls in an airtight container in the refrigerator. They’ll keep for up to 1 week. If you’re planning to make them ahead of time, this is the best option for maintaining their texture and flavor.

Freezing

You can freeze Raspberry Coconut Balls for long-term storage. To freeze them, place the coconut balls on a baking sheet in a single layer and freeze until firm. Once frozen, transfer them to a freezer-safe container or zip-top bag. Frozen coconut balls will last for up to 3 months. Thaw in the refrigerator before serving.

Avoiding the Coconut from Getting Soggy

To prevent the shredded coconut from becoming soggy, make sure that the coconut balls are fully chilled before storing them in the refrigerator. This helps maintain their texture and prevents any moisture buildup inside the container.

Dietary Adaptations and Substitutions

If you’re looking to cater to specific dietary needs, here are some great substitutions:

Gluten-Free Version

This recipe is naturally gluten-free as it uses vanilla wafers, but if you want to make it gluten-free, simply swap out the regular vanilla wafers with gluten-free vanilla cookies or gluten-free graham crackers.

Dairy-Free Version

To make this treat dairy-free, use a dairy-free sweetened condensed milk, such as coconut condensed milk, and ensure that the butter used in any potential variations is plant-based.

Sugar-Free Version

If you’re looking for a sugar-free version, you can replace the sweetened condensed milk with a sugar-free alternative. Additionally, you can use unsweetened shredded coconut and replace the pink sanding sugar with a sugar substitute like stevia or monk fruit sweetener.

Nut-Free Version

This recipe is already nut-free, but be cautious about cross-contamination if you’re making them in a kitchen with nuts.

FAQs About The Recipe

1. Can I use a different type of extract?

Yes, you can substitute raspberry extract with another fruit extract, such as strawberry, blueberry, or cherry. Rum extract can also be replaced with vanilla extract if you prefer a more subtle flavor.

2. How do I prevent the coconut balls from falling apart?

If the mixture feels too loose or falls apart when you try to shape the balls, add a little more crushed vanilla wafers to help bind the ingredients together. Make sure to refrigerate the coconut balls for at least 30 minutes before serving, as this will help them firm up.

3. Can I make these in advance?

Yes! Raspberry Coconut Balls can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months. Just ensure they’re fully chilled before storing.

4. Can I use other types of sugar?

For a different texture or flavor, you can replace the pink sanding sugar with other sugars like white sanding sugar or even granulated sugar. Keep in mind that the pink sugar gives these treats a festive look, but you can customize them for any occasion.

Conclusion & Final Thoughts

Raspberry Coconut Balls are an easy, delicious, and fun treat that combines the flavors of coconut and raspberry in a bite-sized, colorful form. They’re perfect for a special occasion, holiday celebrations, or as a treat to share with friends and family. With minimal ingredients and a quick prep time, these coconut balls are a fantastic no-bake option for satisfying your sweet tooth.

Whether you keep them simple with coconut and raspberry extract or elevate them with chocolate or fresh raspberry purée, they’ll always be a crowd-pleaser. So, grab your ingredients, get rolling, and enjoy the sweet, tropical goodness!