Edible Eagles

Joseph had to make a dessert for the Cub Scout Blue and Gold Banquet Dessert Competition. The theme was "Americana", and the dessert had to be totally made by the scout. We searched on-line, and found this super cute recipe on http://www.familyfun.com/. It turned out great...so I thought I'd share.

We tripled this recipe to make enough for the entire Cub Scout Pack and their families.

Edible Eagles

1/4 cup of white chocolate chips

6 large marshmallows

Finely shredded coconut

Chocolate sandwich cookies (the recipe used chocolate-covered Oreos, but we used Chips Ahoy chocolate chip cookies)

6 Cashews

Decorator gel (the recipe called for black, but I could only find blue and green)

1. Melt chocolate in a double boiler until creamy.

2. For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well. (We used a fork pierced in one end of the mallow. It was easier for Joseph to maneuver in the chocolate and roll in coconut {next step}).

(See...Joseph can dip the mallows with the fork while Nicolette looks on. The bowl next to him is filled with shredded coconut for the next step).

3. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered. (This is where the fork came in handy, too. It kept hands clean and one end free from coconut).

4. Immediately set the marshmallow, coconut free end down, atop a cookie.

5. Let the chocolate set a bit, then use a toothpick to make a whole in the side of the marshmallow and insert a cashew for a beak.

6. Finally, add the decorator gel eyes.

And the finished project is.... cute little Bald Eagle cookies!!!

They even won Joseph an award for "Best Use of Theme"...and a new Yo-yo for a prize!!

courtesy http://www.familyfun.com/