Strawberries in March

These adorable no-bake confections look like tiny strawberries but taste like coconut-almond candy. Crushed coconut macaroons get kneaded with sweetened condensed milk, strawberry Jello powder, red food coloring, and almond extract into a moldable dough that chills firm enough to shape by hand.

The trick to getting a smooth, realistic strawberry shape is chilling the dough thoroughly, at least 3 hours or overnight. Warm dough is too sticky to mold and won’t hold detail. Cold dough rolls cleanly between your palms into that tapered berry shape.

Rolling each piece in dry strawberry Jello powder gives them a bumpy, glistening texture that actually looks like a strawberry’s skin. The crystals catch the light and add a tangy-sweet crunch on the outside. Pipe two little green leaves on top with buttercream icing using a leaf tip, and they’re genuinely convincing.

This recipe makes about 80 pieces, which makes them ideal for holiday cookie trays, spring showers, and party favors.

Kitchen Tips

• Crush the macaroons very finely for a smooth dough that molds easily. Large chunks create lumpy berries
• Keep your hands slightly damp while shaping to prevent sticking
• Use the reserved third package of Jello only for rolling. The other two go into the dough
• Store in a single layer in the fridge. They soften at room temperature

Variations

• Use lemon or lime Jello and shape into citrus fruits for a mixed fruit platter
• Skip the food coloring and let the Jello powder provide all the color for a more natural look
• Add a tablespoon of coconut extract instead of almond for a stronger coconut flavor