These cute little eagles made with marshmallows, coconut, and chocolate can be served on their own or used as cupcake toppers. A treat not just for Philadelphia Eagles fans - they are a great dessert on patriotic holidays like 4th of July.

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Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
12
Yield:
12 eagles
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

329 calories; protein 3g; carbohydrates 41.5g; fat 17.8g; cholesterol 6mg; sodium 161.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/28/2019
fun! I used mini chocolate chips for the eyes Read More
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