2015 Recipe Contest Submissions



1 pkg (7 oz) almond paste*
2 c confectioners sugar
1 pkg (14 oz) flaked coconut
3 egg whites
1 t vanilla extract
1 carton (8 oz) Mascarpone cheese*
2 lbs white candy coating, chopped
2/3 c sliced almonds
Gold pearl dust


Place almond paste in a food processor; cover and process until finely chopped. Transfer to a large bowl; add confectiners’ 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 inches apart on a 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; sprinkle with almonds; refrigerate for 20 minutes or until cheese is firm.
In a microwave, melt candy coating, stir until smooth. Dip bottom of cookies in coating; allow excess to drip off. Place on waxed paper. Let stand until set. Brush pearl dust over almonds. Store in an airtight container in the refrigerator. Yield 3 1/2 doz.
* I cannot find either of these products in the local grocery store, so I make my own.


This recipe is so rewarding. The cookies are abslutely irresistible. Due to their elegance, they are the focal point of any tray of cookies. A very complex-textured cookie – each one needs to be chewed slowly to enjoy the crunchiness of the sliced almonds, the firmness of the white chocolate base, the chewy softness of the Mascarpnone cheese and it’s so fun to eat gold dust!