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Dipped Strawberries

Scott Phillips

Yield: Makes 24

These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.


  • 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


  • 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.


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