Coconut Almond Bombs Recipe

Coconut Almond Bombs Recipe photo by Taste of Home

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“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

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Coconut Almond Bombs Recipe

Prep: 50 min. + chilling Bake: 15 min./batch

Yield: 42 Servings

50 15 65

Ingredients

1 package (7 ounces) almond paste
2 cups confectioners' sugar
1 package (14 ounces) flaked coconut
3 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

Directions

Place almond paste in a food processor; cover and process until finely chopped. 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 paper-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. Yield: 3-1/2 dozen.

Editor's Note: Pearl dust is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutritional Facts 1 cookie equals 232 calories, 14 g fat (10 g saturated fat), 7 mg cholesterol, 32 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Coconut Almond Bombs in Taste of Home October/November 2010, p73