Chocolate Raspberry Fingers

It's still hot here, I just heard that the heat index for today could be over 100 degrees.  Insanity I tell you!  I still like to have some fun treats around the house, but I do try not to turn the oven on if I don't have to.   One great thing about this recipe is that it's no-bake.  I received this recipe from a good friend of mine who told me I had to try the "easiest and best cookies ever!"  Plus it's so simple to make--it's great for people short on time.

The original recipe for these cookie fingers called for orange juice.  I decided to swap it out for pink lemonade and add in some mini chocolate chips. I brought my friend some of my version of her cookies and she loved them.  Give these cookies a try, and don't be afraid to make up your own flavor combinations!

Chocolate Raspberry Fingers

Makes 18 cookies

You will need:

3-1/2 cups vanilla wafer crumbs
3 cups powdered sugar
1-1/2 cups chopped pecans
1 cup mini chocolate chips
6 ounces frozen pink lemonade concentrate, thawed, undiluted (I just used 1/2 of a 12 oz. can)
1/2 cup melted butter
1 cup sweetened coconut, toasted*

1.  In a large bowl, stir vanilla wafer crumbs, powered sugar, pecans, and chocolate chips until completely combined.

2.  Pour in thawed pink lemonade concentrate and melted butter.  Stir until the mixture comes together in a ball.

3.  Pull off golf ball sized pieces of the dough and roll them into logs the size of your pinkie finger.

4.  Roll the cookies into toasted coconut.

Store cookies in an airtight container in the fridge.

*Toasting the coconut is optional.  As you can see, I made some cookies without coconut, some with untoasted coconut, and some with toasted coconut.  Each was delicious!  To toast the coconut: spread the coconut in an even layer on a baking sheet.  Bake at 400 for 5 minutes (or until toasted), stirring after 2 minutes.

Source: Gerri K.