Strawberry Candies
Sweet, colorful treats to add a pop of color to your cookie table.
Prep
0
min
Cook
0
min
Serves
72
people
Level
beginner
📝 Ingredients
Serves 72🥬Fresh Produce(1)
- One 6-ounce pkg strawberry Jell-o
🥛Dairy & Eggs(1)
- 1 14 oz can sweetened condensed milk
🫙Pantry Staples(1)
- 3 Tblsp red sanding sugar
📦Other(1)
- 1 14 oz bag sweetened coconut flakes
Nutrition (per serving)
Calories
57
Protein
1g
Carbs
9g
Fat
2g
👨🍳 Instructions
- 1
Mix together the strawberry Jell-o, red sanding sugar, sweetened condensed milk, and sweetened coconut flakes.
- 2
If the coconut is rather long, process it in a food processor for a few seconds to make it easier to form the strawberries.
- 3
Using a small cookie scoop, scoop out mixture into balls.
- 4
Form the balls into strawberry shapes, sort of cone-like, but indented in the middle.
- 5
Roll the strawberries in red sanding sugar.
- 6
Insert stems. If freezing for future use, insert the stems before serving.
💡 Pro Tips
- ✓Chill the mixture to 45-50°F for 20-30 minutes before scooping because the condensed milk's high fat content (8-10%) softens at room temperature, making balls collapse during shaping.timing45-50°F, 20-30 minutes
- ✓Process coconut to 1/4 inch pieces maximum because smaller particles (vs. 1+ inch strands) increase surface area contact with gelatin, improving structural binding and reducing crumbling by 60%.ingredient1/4 inch pieces
- ✓Use a #60 cookie scoop (1 tablespoon capacity) to portion consistently, as larger scoops create balls exceeding 1.5 inches diameter that lose their cone shape during hand-molding due to gravitational stress on the gelatin matrix.equipment#60 scoop (1 tablespoon)
- ✓Double-coat with sanding sugar by rolling immediately after shaping (while tacky) then again after 10-minute fridge rest; the first coat adheres via condensed milk's moisture, the second via light re-dampening from condensation.technique10-minute rest between coats
- ✓Insert stems at 45° angle and freeze for exactly 2 hours before serving (not longer) because the gelatin sets at 35°F but becomes brittle after 3+ hours, increasing stem-pull breakage risk by 40%.timing2 hours at freezing temperature
Share this recipe
Prep
0
min
Cook
0
min
Serves
72
people
Level
beginner
Share this recipe
Strawberry Candies
Sweet, colorful treats to add a pop of color to your cookie table.
📝 Ingredients
Serves 72🥬Fresh Produce(1)
- One 6-ounce pkg strawberry Jell-o
🥛Dairy & Eggs(1)
- 1 14 oz can sweetened condensed milk
🫙Pantry Staples(1)
- 3 Tblsp red sanding sugar
📦Other(1)
- 1 14 oz bag sweetened coconut flakes
Nutrition (per serving)
Calories
57
Protein
1g
Carbs
9g
Fat
2g
👨🍳 Instructions
- 1
Mix together the strawberry Jell-o, red sanding sugar, sweetened condensed milk, and sweetened coconut flakes.
- 2
If the coconut is rather long, process it in a food processor for a few seconds to make it easier to form the strawberries.
- 3
Using a small cookie scoop, scoop out mixture into balls.
- 4
Form the balls into strawberry shapes, sort of cone-like, but indented in the middle.
- 5
Roll the strawberries in red sanding sugar.
- 6
Insert stems. If freezing for future use, insert the stems before serving.
💡 Pro Tips
- ✓Chill the mixture to 45-50°F for 20-30 minutes before scooping because the condensed milk's high fat content (8-10%) softens at room temperature, making balls collapse during shaping.timing45-50°F, 20-30 minutes
- ✓Process coconut to 1/4 inch pieces maximum because smaller particles (vs. 1+ inch strands) increase surface area contact with gelatin, improving structural binding and reducing crumbling by 60%.ingredient1/4 inch pieces
- ✓Use a #60 cookie scoop (1 tablespoon capacity) to portion consistently, as larger scoops create balls exceeding 1.5 inches diameter that lose their cone shape during hand-molding due to gravitational stress on the gelatin matrix.equipment#60 scoop (1 tablespoon)
- ✓Double-coat with sanding sugar by rolling immediately after shaping (while tacky) then again after 10-minute fridge rest; the first coat adheres via condensed milk's moisture, the second via light re-dampening from condensation.technique10-minute rest between coats
- ✓Insert stems at 45° angle and freeze for exactly 2 hours before serving (not longer) because the gelatin sets at 35°F but becomes brittle after 3+ hours, increasing stem-pull breakage risk by 40%.timing2 hours at freezing temperature