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Coconut Almond Bombs

 Coconut Almond Bombs
“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
42 ServingsPrep: 50 min. + chilling Bake: 15 min./batch


  • 1 package (7 ounces) almond paste
  • 2 cups confectioners' sugar
  • 1 package (14 ounces) flaked coconut
  • 3 egg whites
  • 1 teaspoon McCormick® Pure 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
  • 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.

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Coconut Almond Bombs (continued)

Directions (continued)

  • Store in an airtight container in the refrigerator. Yield: 3-1/2
  • dozen.
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.