Name: Coconut Almond Bombs recipe by kaushik awasthi at BetterButter
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 42
Ingredients: 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

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.

Ingredients Serving: 42

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

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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