Unsweetened coconut flakes (about ¼ cup for 8 strawberries)
Granola (about ¼ cup)
Wash strawberries. If desired, toast the coconut flakes in a 300 degree oven for about 15 minutes, until light golden brown. Let cool. Set out three shallow saucers or plates. Pour a few tablespoons maple syrup in one, then spread the coconut and granola in each of the others. Make a lollipop by first pulling off the leafy greens on the top of a strawberry. Stick a lollipop stick into the strawberry. Carefully roll the berry in the maple syrup to get a slight coating, then roll the berry in the toppings of choice.
- Honey can be used in place of the maple syrup, but be sure to thin it out with water first so that the berries will roll smoothly and not get stuck.
- Other topping ideas: crushed gingersnaps, crushed graham crackers (plain or cinnamon), ground almonds or hazelnuts, coarsely grated bittersweet chocolate.
- Lollipop sticks can usually be found in the baking/caking decoration section of a crafts store or order online.