COCONUT ALMOND BOMBS

Coconut Almond Bombs image

"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." -Deb Holbrook, Abington, Massachusetts

Provided by Taste of Home

Time 1h5m

Yield 3-1/2 dozen.

Number Of Ingredients 9

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

Steps:

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 : Calories 232 calories, Fat 14g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.