Coconut Almond Bombs

  Desserts

“These are beautiful for holiday parties. They're a big hit each time! To make them extra-special, use a new small paintbrush to lightly dust the almonds with a gold luster.”

Coconut Almond Bombs

Average Rating: 5

TOTAL TIME: Prep: 50 min. + chilling Bake: 15 min./batch
YIELD: 3-1/2 dozen.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Spread about 1 teaspoon cheese over each cookie; refrigerate for 20 minutes or until cheese is firm.
  • 4. 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.

Tags