Coconut Almond Bombs Recipe

5 5 6
Coconut Almond Bombs Recipe
Coconut Almond Bombs Recipe photo by Taste of Home
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Coconut Almond Bombs Recipe

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5 5 6
Publisher Photo
“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
MAKES:
42 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 package (7 ounces) almond paste
  • 2 cups confectioners' sugar
  • 1 package (14 ounces) sweetened shredded 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 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 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.
Originally published as Coconut Almond Bombs in Taste of Home October/November 2010, p73

Nutritional Facts

1 cookie: 232 calories, 14g fat (10g saturated fat), 7mg cholesterol, 32mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 2g protein.

  • 1 package (7 ounces) almond paste
  • 2 cups confectioners' sugar
  • 1 package (14 ounces) sweetened shredded 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
  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 paper-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. Yield: 3-1/2 dozen.
Editor's Note: Pearl dust is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Coconut Almond Bombs in Taste of Home October/November 2010, p73

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Reviews forCoconut Almond Bombs

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Queenlalisa User ID: 15400 252506
Reviewed Aug. 11, 2016

"I was hesitant because of the almond paste but I love almonds and coconut. They were a little time consuming, but well worth it. So scrumptious! I will be making these baby jewels again soon!"

MY REVIEW
lmgrbgcab User ID: 6065817 108546
Reviewed Aug. 16, 2013

"I first made this recipe for my sisters bridal shower, I saw mascarpone cheese in the ingredients and KNEW they were going to be delicious!

they are creamy, coconutty, sweet and almondy all at the same time- YUM!
I didn't have any gold pearl dust on hand but gold sugar instead, that worked just fine.
These are a bit time consuming but trust me, THEY ARE WORTH IT!"

MY REVIEW
Alice Girl User ID: 4182940 192913
Reviewed May. 31, 2011

"Quite likely the best cookie on the planet. Freezes well, too. I bake these all year long, no one can wait for Christmas!"

MY REVIEW
FLCrackerGirl User ID: 5751434 192074
Reviewed Jan. 11, 2011

"Absolutely Delicious! The Best Italian-Style cookie Treat we've ever made ... A New Christmas Favorite for Our Family. :o)"

MY REVIEW
poppy1918 User ID: 5558067 108536
Reviewed Oct. 30, 2010

"a friend gave me some of these they are Great!!! Now I'll try to make them........"

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