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“Great for the 4th of July. Serve after lunch or on a picnic. Very easy to make.”
READY IN:
35mins
SERVES:
24
YIELD:
24 Cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) packagebaker's angel flake coconut
  • 6 drops blue food coloring
  • 6 drops red food coloring
  • 24 baked cupcakes, cooled, paper liners removed
  • 1 (16 ounce) container Cool Whip Topping, thawed
  • 24 (4 inch) red licorice strings (24 4-inch pieces)

Directions

  1. Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags.
  2. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag.
  3. Close bags; shake until coconut is evenly tinted.
  4. Spread tops and sides of cupcakes with whipped topping.
  5. Place coconut in 3 shallow bowls. One for each color.
  6. Press cupcake gently into coconut, completely coating all sides.
  7. Insert licorice piece into top of each cupcake for "fuse.".

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