I helped a friend give a small party for another friend who just graduated from getting her RN. This was a while back so these were just some quickie pictures I was able to take before the guests came! It was a fun way to serve cookies and made a big hit and looked great with all the gauze garland decorations.
Coconut Candy (used for the nurses hats)
- 4 cups flaked coconut, coarsely chopped
- 3 ¾ cups confectioners’ sugar
- 2/3 cup sweetened condensed milk
- ¼ cup butter, softened
- Melting chocolates and decorations
In a large mixing bowl, combine coconut, confectioners’ sugar, milk and butter. Shape into 1-inch balls (or your desired shape or size); place on waxed paper-line baking sheet or plate. Loosely cover and chill for at least an hour.
Melt your chocolates and dip coconut balls into chocolate and decorate.
**NOTE** This recipe makes great Almond Joys (shape flat/oval, add roasted almonds to top and dip in milk chocolate) and Mounds Bars (shape flat/oval and dip in dark chocolate)
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with parchment paper or lightly grease baking sheets.
To make the tongue depressors: Remove dough from refrigerator and flatten on some wax paper or a prepared surface using a little flour to dust your area to prevent sticking. Take a rolling pin, dust a little more flour and flatten your dough about 1/8 inch. Using a paring knife cut strips about an inch wide. The length will be determined by the height of your container. Place on your baking sheet then round out the ends with your knife. Sprinkle with coarse sugar (optional) and bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
To make the finger: Remove dough from refrigerator in small amounts. Take a heaping tablespoon of dough, roll and shape like a finger. Press your finger at one end of the cookie to make a slight indention for the “nail” later on. Take your paring knife and make slices in the dough to look like knuckles. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. Let your cookies completely cool before decorating.
Using white melted chocolate in a Ziplock bag, squeeze a small amount on the flatten end where you made the indention and press on an almond slice. Cut the end straight to get a cleaner look. **When making the severed fingers you would use red melted chocolate to adhere the sliced almond and keep the “nail” long and jagged – a Halloween favorite!!**
To make the Band-Aid, take some Fruit Roll-ups and cut strips long enough to wrap around the finger. I like wrapping it on a little angle but you can wrap straight across if you desire. Put a dot of red melting chocolate on the cookie and apply the Band-Aid! Take a little white chocolate and apply to each end of the Band-Aid to help keep the ends in place.