Coconut Almond Bombs Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
- 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.
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