I’ve been taking myself a little too serious lately. My list of symptoms of a life lived too seriously includes a lot of concentrated focusing which closely resembles frowning, followed by the infamous “11” wrinkles between the brows (from said frowning), followed by thinned eyebrows from over-plucking trying to disguise wrinkles. At this rate soon I’ll be looking like Marlene Dietrich with penciled in eyebrows. Something’s gotta give. That’s why I’m taking things a little lightly today. Having some fun with these No-Bake Raspberry Coconut Snoball Cookies.
There’s something about combining the flavors of raspberry and coconut that takes me right back to my childhood. Sitting on the deck of the public swimming pool, pulling off the marshmallow layer of a pink Snoball so I could get to the chocolate cake with the fluffy cream center.
I eventually ate that marshmallow coating, I just took my time getting there.
More than likely the only way I was able to buy that snack was by pillaging the sofa of its spare change stored deep within its cushions.
I don’t buy Snoballs anymore. Well, to be completely honest, I did buy one a few years back. Standing in line at the grocery store, feeling a little glum, the glint of pink coconut caught my eye. “I could use a pick-me-up,” I thought to myself. So I bought a package of Snoballs. An adult woman buying Snoballs. What had my world come to!
“Um, these are for my daughter,” I said to the cashier who eyed me suspiciously. “She just loves these things.”
“Mmm hmmm,” she said while shaking her head.
I don’t think she believed me.
I took my little goodies home. Oh, who am I kidding, I tore into the package in the car in the middle of the parking lot. The first bite took me right back to that swimming pool in podunk, Missouri. I swear I could smell chlorine, feel the sun on my back, hear the intercom break in, “Adult Swim is Over.”
The second bite, however, took me by surprise. I think they changed the formula, because something didn’t taste quite right. It was like visiting my childhood home as an adult and seeing how small that house looked even though it felt ginormous to me as a kid.
Could it be my taste buds had changed? Gahh!!
I don’t buy Snoballs anymore. Sigh. And just when I thought life was getting a little too serious, I combined all those favorite flavors in these little no-bake cookies. They’re easy to throw together, fun to eat, and a great remedy for overplucked eyebrows. You can’t frown when eating these babies!
Raspberry No-Bake Cookies
- 1 15 oz can coconut milk
- 1 cup sugar*
- 1 tablespoon corn starch
- ¼ cup raw almonds (or 2 tablespoons of almond butter)
- 1½ cups oatmeal
- 5 – 6 cups shredded coconut
- 2 tablespoons ground flax seed
- 2 teaspoons raspberry extract (I used McCormick’s Raspberry Extract)
- 1 package vegetarian raspberry jello (I used Natural Desserts)
- 1 cup mini dairy-free chocolate chips (I used Ghirardelli’s Mini Semi-Sweet Chocolate Baking Chips)
- Combine coconut milk, sugar and corn starch in a microwave safe bowl. Microwave for one minute, remove and stir. Then microwave for 30-second increments, stirring in between until the sugar has dissolved and the mixture has thickened. Set aside to cool and then refrigerate.
- In a food processor pulse the raw almonds until it’s the consistency of sand. Add the oatmeal and pulse until the oatmeal and almonds have been ground to the consistency of a coarse flour. Next add 5 cups of shredded coconut and the ground flax seed pulse again for several seconds to combine.
- Add 2 teaspoons of raspberry extract and half of the package of vegetarian raspberry jello. Pulse again until the ingredients are combined.
- Add the coconut milk mixture (which should be nice and thick at this point) and pulse again to combine. Stir in the mini chocolate chips
- Place a sheet of wax paper on a cookie sheet. This dough is sticky so it might be good to get your hands wet before shaping them into balls. You can also use a cookie dough dispenser which is what I did. Place the cookie sheet in the fridge to allow the cookies to firm up.
- While you’re waiting combine 1 cup coconut with the remaining box of vegetarian raspberry jello in a small bowl.
- When the cookies have firmed up adequately, remove them from the fridge, and roll in the coconut jello mixture. Place in an airtight container and store in the fridge.
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Best wishes for lots of happiness and hugs!