Coconut Almond Bombs – a delicious recipe with almond paste, sugar, coconut, egg whites, vanilla, mascarpone cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Drop by tablespoonfuls 2 in. apart onto parchment paper-lined
3
. Bake at 325u00b0 for 14-18 minutes or until lightly browned. Remove to wire racks to cool.
4
Spread about 1 teaspoon cheese over each cookie; refrigerate for 20 minutes or until cheese is firm.
5
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.
1026
kcal
Calories
53
g
Fat
117
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (7 ounces) almond paste, 2 cups confectioners' sugar, 1 package (14 ounces) sweetened shredded coconut, 3 egg whites, and more.
Yes, Coconut Almond Bombs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
