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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 42 |
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âThese 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.â âDeb Holbrook, Abington, Massachusetts 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:
1. 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.
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.
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