Yield:Makes 24
These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.
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- 1-1/2 cups toasted sweetened shredded coconut; 3/4 cup finely chopped salted peanuts, crushed kettle corn, or chocolate sprinkles; or 1/2 cup each of all four
- 3/4 cup strawberry jam or preserves
- 24 large strawberries, preferably with leaves and stems, rinsed and dried well (1 to 1-1/4 lb.)
Nutritional Information
- Nutritional Sample Size Coconut-Dipped
- Calories (kcal) : 50
- Fat Calories (kcal): 15
- Fat (g): 1.5
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 15
- Carbohydrates (g): 11
- Fiber (g): 1
- Protein (g): 0
Preparation
- Have ready a large flat platter or a cookie sheet lined with parchment. Put your toppings into separate small bowls.
- Heat the jam in an 8-inch skillet over medium-low heat, stirring, until liquefied. Remove from the heat, and strain if necessary. Tilting the skillet with one hand and holding a strawberry by its stem or leaves in the other, dip the strawberry in the jam to lightly coat, letting the excess drip off. Immediately turn the berry in a topping to coat and transfer to the platter. Repeat with the remaining strawberries.
Make Ahead Tips
The berries will keep for up to 2 hours at room temperature.
Ingredient Spotlight
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IN THIS RECIPEStrawberries
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IN THIS RECIPEPeanuts
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FEATUREDShishito Peppers
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