Mini Almond Macaroon Nests

Directions
Preparation:20min  ›  Cook:20min  ›  Extra time:25min cooling  ›  Ready in:1hour5min 

1. Preheat oven to 165 degrees C. Grease two baking trays.
2. Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
3. Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
4. Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 5cm apart onto the prepared trays. Press 1 almond into the center of each cookie.
5. Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more almonds into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking trays for a few minutes before removing to a wire rack to cool completely.

Cook's Note:

I like to color the coconut by placing it into a jar with the food coloring. Just close the lid and shake until colored. No messy hands!