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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe took First Place in the local newspaper's Christmas Cook-Off for the candy category. Ingredients:
6 tablespoons butter, room temperature |
8 ounces cream cheese, room temperature |
7 ounces marshmallow cream, room temperature |
2 1/2 cups coconut |
1 1/2 cups pecans, chopped |
2 3/4 cups powdered sugar |
1 teaspoon vanilla flavoring |
1/2 teaspoon almond flavoring |
chocolate almond bark, for dipping |
Directions:
1. Toast one cup of the coconut under broiler until lightly browned. Set aside and let cool.
2. Mix remaining ingredients together. Place parchment paper on cookie sheet, drop by teaspoonfuls on paper and chill in freezer one hour.
3. Roll chilled dough in toasted coconut and dip in melted chocolate. Refrigerate until ready to serve.
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