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Almond Macaroon Easter Nests

2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 c. oleo, softened
8 oz. pkg. creamed cheese, softened
1 c. sugar
3/4 tsp. almond extract
7 oz. coconut
Red and yellow liquid food coloring
120 pastel colored sugar-coated almonds

Mix dry ingredients; set aside. Cream oleo and cheese; add sugar and almond extract; beat until fluffy. Gradually beat in flour mixture and loosely-packed cup of coconut until blended. Cover and refrigerate 45 minutes or until firm enough to handle. Put 1/2 cup loosely packed coconut into each of 2 glass jars and the remaining 1/2 cup coconut into a bowl. Add 1 drop red food coloring to 1 jar and 1 drop of yellow to other jar. Close jars and shake vigorously until coconut is evenly tinted; add to untinted coconut and toss to mix. Divide chilled dough in half and keep rest in refrigerator; roll slightly rounded tablespoonfuls dough in 20 balls; roll each in coconut until lightly coated. Place 2 inches apart on cookie sheets sprayed with Pam. Press 1 almond into each; bake 12 minutes at 350 degrees; remove from oven and gently press 2 more almonds close to other almond on each cookie; to resemble eggs in nest. Bake 4 to 5 minutes longer until edges start to turn golden. Cool on wire rack completely. Repeat with remaining dough. conut. After serving, refrigerate any remaining cake. Serves 12 people.

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