Coconut Almond Bombs | How to make Coconut Almond Bombs

By kaushik awasthi  |  18th Jun 2017  |  
2 from 2 reviews Rate It!
  • Photo of Coconut Almond Bombs by kaushik awasthi at BetterButter
Coconut Almond Bombsby kaushik awasthi
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About Coconut Almond Bombs Recipe

This is one of the desserts by the master chef, Sanjeev kapoor, so I have tried to create the same at home.

Coconut Almond Bombs is a delicious dish which is enjoyed by the people of every age group. The recipe by kaushik awasthi teaches how to make Coconut Almond Bombs step by step in detail. This makes it easy to cook Coconut Almond Bombs in your kitchen at home. This recipe can be served to 42 people. You can find this dish at most restaurants and you can also prepare Coconut Almond Bombs at home. This amazing and mouthwatering Coconut Almond Bombs takes 50 minutes for the preparation and 15 minutes for cooking. The aroma of this Coconut Almond Bombs is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Coconut Almond Bombs is a good option for you. The flavour of Coconut Almond Bombs is palatable and you will enjoy each and every bite of this. Try this Coconut Almond Bombs and impress your family and friends.

Coconut Almond Bombs

Ingredients to make Coconut Almond Bombs

  • 1 package (7 ounces) almond paste
  • 2 cups confectioners' sugar
  • 1 package (14 ounces) sweetened shredded 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

How to make Coconut Almond Bombs

  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.
  2. Beat until mixture resembles coarse crumbs. In a small bowl, beat egg whites and vanilla until stiff peaks form; fold into coconut mixture.
  3. 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.
  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.
  6. Store in an airtight container in the refrigerator.

Reviews for Coconut Almond Bombs (2)

Sreemoyee Bhattacharjee2 years ago

The recipe sounds nice but please add a final picture of the same so as to showcase the dish.

Reema Garg2 years ago

would love to see a picture of your dish....

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