a traditional antipasto. Seasoning the olive oil can take it from a simple appetizer to a show-stopper.
Prep Time: | 25 mins |
Cook Time: | 5 mins |
Total Time: | 30 mins |
Servings: | 12 |
Yield: | 12 eagles |
Ingredients
- 1 (12 ounce) package confectioners’ coating (such as Wilton® Candy Melts®)
- 12 marshmallows
- 1 (7 ounce) package sweetened flaked coconut
- ¼ cup semisweet chocolate chips
- 12 mint sandwich cookies (such as Oreo®)
- 12 whole cashews
Instructions
- Place white confectioners’ coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Insert a toothpick into the marshmallows and dip them into the melted white chocolate. Then roll in coconut and place on the mint sandwich cookie. Using kitchen shears, cut a slit and place a cashew where the beak should go. Melt the chocolate chips. Using a toothpick, draw a dot with a line over it on each side of the eagle’s head for the eyes.
Nutrition Facts
Calories | 329 kcal |
Carbohydrate | 42 g |
Cholesterol | 6 mg |
Dietary Fiber | 2 g |
Protein | 3 g |
Saturated Fat | 11 g |
Sodium | 161 mg |
Sugars | 33 g |
Fat | 18 g |
Unsaturated Fat | 0 g |
Reviews
fun! I used mini chocolate chips for the eyes