Fourth of July Coconut Cream Flag |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 40 |
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Ingredients:
3/4 cup coconut flakes |
8 ounces cream cheese |
1/4 cup sour cream |
1 cup confectioners' sugar |
24 market pantry® raspberry & vanilla crème sandwich cookies |
16 market pantry® coconut crème sandwich cookies |
27 blueberries |
9 strawberries, trimmed and halved |
Directions:
1. In a food processor, pulse 1/2 cup coconut until finely ground. Add the cream cheese, sour cream, and confectioners’ sugar and pulse until smooth. Transfer to a gallon-size heavy-duty resealable plastic bag. Snip a small hole in one corner.
2. On a large, flat rectangular serving platter, arrange a line of 8 raspberry vanilla cookies. Arrange a line of coconut cookies above it. Repeat to form a 8x6 cookie grid, with the raspberry cookies in the top, middle, and bottom row.
3. Pipe a round of the coconut cream in the center of each cookie. In the top left corner, press 3 blueberries into each of the 9 cookies to make a square. Press a strawberry half into each cookie in the bottom row, sprinkle 2 tablespoons coconut on the row above. Repeat the pattern with the remaining strawberries and coconut.
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