Coconut Almond BombsThese are beautiful for holiday parties. They’re a big hit each time! To make them…
Coconut Almond Bombs
1 package (7 ounces) almond paste 2 cups confectioners’ sugar 1 package (14 ounces) sweetened shredded coconut 3 large egg whites 1 teaspoon vanilla extract 1 carton (8 ounces) mascarpone cheese 2 pounds white candy coating, chopped 2/3 cup sliced almonds Gold pearl dust
Place almond paste in a food processor; cover and process until small crumbs form.
Transfer to a large bowl; add confectioners’ sugar and coconut.
Beat until mixture resembles coarse crumbs.
In a small bowl, beat egg whites and vanilla until stiff peaks form; fold into coconut mixture.
Drop by tablespoonfuls 2 in.
apart onto parchment-lined baking sheets.
Bake at 325° for 14-18 minutes or until lightly browned.
Remove to wire racks to cool.
Spread about 1 teaspoon cheese over each cookie; refrigerate for 20 minutes or until cheese is firm.
In a microwave, melt candy coating; stir until smooth.
Dip cookies in coating; allow excess to drip off.
Place on waxed paper; sprinkle with almonds.
Let stand until set.
Brush pearl dust over almonds.
Store in an airtight container in the refrigerator.
Nutrition Facts 1 cookie:
- 232 calories, 14g fat (10g saturated fat), 7mg cholesterol, 32mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 2g protein.