Candy Strawberries

Empty both packages of strawberry gelatin into a medium mixing bowl. Add the flaked coconut, chopped pecans, Eagle brand milk, and vanilla extract, stirring until all ingredients are well combined and the mixture forms a thick paste.

Dust a clean work surface or cutting board with about half of the red decorator's sugar. Turn the gelatin mixture onto the prepared surface and knead gently for 1-2 minutes until the mixture becomes smooth and moldable.

Pinch off small portions of the mixture and roll each between the palms of the hands into a strawberry-sized ball, approximately 1 inch in diameter.

Gently shape each ball into a tapered strawberry form with one end slightly pointed and the other slightly wider, using light pressure with the thumb and fingers.

Place the remaining red decorator's sugar in a shallow dish and roll each shaped strawberry in the sugar to coat the surface evenly. Shake off any excess sugar.

Arrange the finished candy strawberries on a parchment-lined plate or serving platter. Allow them to rest at room temperature for 15-30 minutes so they set and firm up before serving.