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

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 325u0b0 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.

almond paste, sugar, coconut, egg whites, vanilla, mascarpone cheese, coating, almonds, pearl

Taken from www.tasteofhome.com/recipes/coconut-almond-bombs/ (may not work)