Marzipan Heavenly Angels
|White chocolate baking bars||6 Ounce (3 Pieces, 2 Ounces Each)|
|Ice cream sugar cones||6|
|Pretzel twists||6 Large|
|Food colors||1 Teaspoon|
|Shredded coconut||1⁄3 Cup (5.33 tbs)|
|Round cookies||6 Small (1 1/2 Inch Diameter)|
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 edge of cone in colored sugar and decorate side with sprinkles.
Place on waxed-paper-lined baking sheet; refrigerate.
Dip pretzels in white chocolate, turning to coat completely.
Remove to waxed-paper-lined baking sheet.
Reserve remaining white chocolate.
To form head, roll 1 tablespoon Marzipan into ball; repeat to make 6 heads.
Paint features on heads with wooden toothpicks and cotton swabs dipped in food color.
Press Marzipan heads onto ends of cones.
Attach pretzels to backs of cones with reserved melted white chocolate.
(Attach smooth side of pretzels to body.) Attach tinted coconut hair and cookie halos to heads with melted white chocolate.
Refrigerate until firm.