Who remember’s these? My mother used to make them every year when I was a kid. But, come to think of it, I have never seen them outside of my family. I have no idea where she got the recipe, so if you know the original author, please let me know, so I can give them credit. I just love the way they taste, but I will warn you that they are quite sweet, so if you are one of those people that find a lot of desserts too sweet, they might not be for you. Regardless, they are so pretty that they make the perfect addition to any Christmas dessert tray.
The strawberries in the picture are a slight variation on the original recipe in that I left the nuts out. My daughter is home Christmas, and she is allergic to nuts, so I left them out. You can barely taste the difference, though they are a little stickier to mold.
Yield 3 -4 dozen
- 2 family sized packages strawberry jello or other gelatin
- 2 cups flaked, sweetened coconut
- 2 cups pecans, finely chopped
- 1 can sweetened condensed milk
- 1 2 ounce package slivered almonds (You really only need about half of it.)
- 1 teaspoon vanilla
- 1 tablespoon liquid green food coloring
- red sugar
- Pour food coloring over almond slivers. Add water to cover. Allow to soak for about 10 minutes or until desired shade of green. Drain on paper towels.
- Mix together remaining ingredients except red sugar.
- Form into small balls and then pinch the ends of the balls to form strawberry shaped candy.
- Roll in red sugar.
- Insert an almond sliver into the large end of each strawberry.
by strawberry jello, do you mean strawberry gelatine? like the powder? or the premade jello cups?
It is strawberry gelatine. I am so sorry I did not get this to you sooner. Somehow, I have not been seeing my comments.
Gordon carter says
Thank you, for the strawberrie recipe! I’ve been searching for a recipe the my mother use too make for Christmas holidays!
If making these for a wedding can they be made ahead of time and frozen?
I have never frozen them so I really don’t know how they would turn out. I would think they might be too wet when thawed though. Let me know if you try it.
I’ve made these with my mom for years, though there are some differences in proportions between her recipe and yours, and we use red and green sugar.
Kathy Meyer says
We made these in HomeEc class many years ago! We rolled them in more strawberry gelatin instead of sugar.
I thought these were going to be marzipan! Definely going to try these bad boys. I think my nieces will go bonkers for them!
This recipe is in an Eagle Brand sweetened condensed milk cook book. My mom made these for bake sales when I was growing up. The only difference is the stems are piped on like icing, and are made with confectionery sugar, whipping cream, and green food color.