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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.57 Kcal (861 kJ) | ||
| Calories from fat | 99.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 17% | |
|---|---|---|---|
| Cholesterol | 11.5mg | 4% | |
| Sodium | 27.18mg | 1% | |
| Potassium | 85.54mg | 2% | |
| Total Carbs | 25.3g | 8% | |
| Sugars | 24.18g | 97% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 463.14 Kcal (1939 kJ) | ||
| Calories from fat | 223.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 17% | |
|---|---|---|---|
| Cholesterol | 25.91mg | 4% | |
| Sodium | 61.25mg | 1% | |
| Potassium | 192.72mg | 2% | |
| Total Carbs | 57.01g | 8% | |
| Sugars | 54.47g | 97% | |
| Dietary Fiber | 0.67g | 1% | |
| Protein | 5.63g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 125.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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