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
Ingredients
- 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
Directions
- Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining 2 cups coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.
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