Shandi Candy
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
24 candies
ingredients
- 6 tablespoons butter, room temperature
- 8 ounces cream cheese, room temperature
- 7 ounces marshmallow cream, room temperature
- 2 1⁄2 cups coconut
- 1 1⁄2 cups pecans, chopped
- 2 3⁄4 cups powdered sugar
- 1 teaspoon vanilla flavoring
- 1⁄2 teaspoon almond flavoring
- chocolate almond bark, for dipping
directions
- Toast one cup of the coconut under broiler until lightly browned. Set aside and let cool.
- Mix remaining ingredients together. Place parchment paper on cookie sheet, drop by teaspoonfuls on paper and chill in freezer one hour.
- Roll chilled dough in toasted coconut and dip in melted chocolate. Refrigerate until ready to serve.
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