decorations, such as assorted ring-shaped chewy fruit snacks, jelly beans, gumdrops, miniature semi-sweet chocolate chips or colored sprinkles
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Let's Make It
Insert wooden stick about halfway into filling of each cookie; set aside.
Place cookies in single layer on wax paper-covered baking sheet. Melt chocolate as directed on package; spoon over cookies, evenly coating tops and sides of cookies with chocolate. (Do not coat bottoms of cookies with chocolate.) Let stand 10 minutes or until chocolate is almost set.
Add decorations as desired to resemble flowers. Refrigerate 5 minutes or until chocolate is firm. (If chocolate becomes too firm before decorating, secure decorations with small amount of ready-to-use frosting.)
Serve in "flower pots." To make pots, place flat-bottomed ice cream cones in baking pan or muffin pan; spoon about 3 Tbsp. prepared cake batter into each cone. Pour any remaining cake batter into paper-lined medium muffin pan. Bake at 350°F for 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pan 3 minutes. Remove from pan; cool completely. Frost tops of cakes with chocolate, white or green-tinted frosting. Toss BAKER'S ANGEL FLAKE Coconut with enough green food coloring to tint green; sprinkle over frosting. Insert 1 or 2 flowers into each pot.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.