"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cookie Eagle Balls Recipe

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This recipe for Cookie Eagle Balls, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. Golden Oreos
 or vanilla sandwich cookies
8 oz. cream cheese
16 oz. white vanilla candy melts or white chocolate
14 oz. sweetened shredded coconut
Mini candy eyes
18 whole cashews
4 oz. chocolate candy melts or semi-sweet chocolate

Directions:
Directions:
Crush cookies in a blender or food processor until fine. Add cream cheese, and blend until the mixture holds together. Roll into 2 Tbsp. balls and arrange on baking sheet lined with wax or parchment paper. Chill for one hour.
Melt candy melts according to package directions. Put coconut in a shallow pie plate or dish. Dip balls in melted candy, roll in coconut, and place in a single layer on baking sheet. Using the tip of a spoon or a wooden pick place a small amount of the remaining melted candy on the back of 2 candy eyes and fix on top third of cookie balls. Repeat with remaining eyes and cookie balls. Dip tips of cashews into melted candy and put on cookie balls to look like a beak, pressing slightly into the cookie ball if needed. Refrigerate until firm, about 15 minutes.
Melt chocolate candy melts according to package directions. Dip the bottom of the cookie balls into the melted candy making sure the coconut on the bottom is coated too. Place on wax paper-lined baking sheet and refrigerate for 15 minutes or until set.

 

 

 

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