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6 tablespoons Marzipan  (Recipe below)
3 baking bars (2 ounces each) white chocolate
6 ice cream sugar cones
Assorted colored sugars and sprinkles
6 large pretzel twists
Assorted food colorings
1/3 cup shredded coconut, tinted yellow or your choice
6 small round cookies (1-1/2 inch diameter) Vanilla Wafers work best


Prepare Marzipan; set aside.
Melt white chocolate in double boiler over hot, not boiling, water. Using spoon, coat 1 ice cream cone at a time with white chocolate.
Dip cone in colored sugar and decorate with sprinkles. Place on waxed paper-lined baking sheet; refrigerate.
Dip pretzels in white chocolate, turning to coat completely. Place on waxed paper-lined baking sheet. Refrigerate. Reserve remaining white chocolate. 

To form head, roll 1 tablespoon Marzipan into ball; repeat to make 6 heads. Paint features on heads with toothpicks and cotton swabs dipped in food coloring.

Press Marzipan heads onto ends of cones.
Attach pretzels to backs of cones with reserved melted white chocolate.(Attach smooth sides of pretzels to body.) Attach tinted coconut hair and cookie halos to heads with melted white chocolate.
Refrigerate until firm.



makes 2 cups

1 (8 ounce)  can of Almond Paste 

1 egg white

3 cups powdered sugar


  1. Combine almond paste and egg white in small bowl. Add 2 cups powdered sugar; mix well.
  2. Knead in remaining 1 cup sugar until smooth and pliable.
  3. Wrap tightly in plastic wrap; refrigerate until ready to serve.





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