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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
  • Total Time
    Prep: 50 min. + chilling Bake: 15 min./batch
  • Makes
    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

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-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.
Editor's Note
Pearl dust is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts
1 cookie: 232 calories, 14g fat (10g saturated fat), 7mg cholesterol, 32mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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