Looking for a fun and unique treat to celebrate the Fourth of July? These ever-so-playful Eagle Cookie Balls are a sweet addition to your festive table, and are a great way to get kids involved with the prep. Plus, they won't heat up the kitchen during a hot Southern July. This recipe is simple to make with a base of Easy Oreo Balls. We've combined vanilla sandwich cookies with cream cheese to make a cookie truffle base, and then dipped our cookie balls into melted white chocolate. Then, dunk your Eagle Cookie Balls into shredded coconut to give your birds some feathers. Attach candy eyes and a cashew beak to your eagles with a little extra melted chocolate, and then dunk your patriotic pals into some melted semi-sweet chocolate for some brown feathers at the bottom. This recipe yields about 18 Eagle Cookie Balls, so there will be plenty to share.

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

Preparation:

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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