PILLSBURY'S CHERRY POM-POMS
A bake-off recipe; I haven't tried it yet. I wouldn't use sugarfree jello and pudding in this recipe.
Provided by Debbie R.
Categories Dessert
Time 28m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
- Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
- Bake at 350 for 15 to 18 minutes or until delicately browned.
Nutrition Facts : Calories 97.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 11.9, Sodium 66.2, Carbohydrate 8.4, Fiber 0.6, Sugar 5.2, Protein 1.1
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Mike Deschaines
[email protected]These were a bit too sweet for my taste, but my kids loved them. I would recommend using less sugar in the filling if you don't like things too sweet.
Himal Oli
[email protected]These were easy to make and tasted great! I used a cherry pie filling and they were perfect. I will definitely be making these again.
Stephen Stanislaus
[email protected]I've made these several times and they're always a crowd-pleaser. They're so easy to make and they're always a hit. I highly recommend them!
hana
[email protected]These were a hit at my party! I made them ahead of time and they were still delicious the next day. I would definitely recommend this recipe.
Michael Ngavi
[email protected]I made these for my kids and they loved them! They were so easy to make and they were a lot of fun to decorate. I will definitely be making these again.
Bill Heinzinger
[email protected]These were so easy to make and they turned out so cute! I used a mini muffin tin and they were the perfect size. I also added a little bit of cinnamon to the filling and they were delicious. Thanks for sharing this recipe!