If you love Hostess Zingers, you'll want to try these raspberry coconut balls.
1 pkg (12-oz) vanilla wafers, crushed
3 1/2 cups sweetened shredded coconut) divided
1 can (14-oz) sweetened condensed milk
3 tsp raspberry extract
1 tsp rum extract
1/4 cup pink sanding sugar
In a bowl, mis the vanilla wafer crumbs and 1 1/3 cups of the coconut. Stir in the milk and both extracts.
In a shallow bowl, combine the sanding sugar and remaining coconut.
Shape dough into 1-inch balls and roll in the sugar/coconut mixture. Place in airtight containers and refrigerate.
Yield: Approximately 4 dozen
Per cookie ball: 93 calories, 4 g fat (3 g sat), 4 mg cholesterol, 52 g sodium, 13 g carbs (11g sugar), 1 g protein
recipe and photo from an old quick & easy magazine
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