Bird's Nest Cookies with Caramel

Ingredients:

• 3/4 cup blanched almonds, sliced ​​into wedges
• 280 g of white granulated almond-vanilla flavored glaze or white chocolate
• 1 cup iris granules or toffee candies
• 2 tbsp. salted straws, break in half
• 3/4 cup coconut chips
• 1 cup (about 50) mini chocolate caramel eggs

Preparation:

1. Heat a large, dry saucepan over medium heat. Add the almonds and toast for 3-5 minutes, shaking the pan every minute, until the almonds are fragrant and darkened in spots.
2. Line two baking sheets with parchment paper. In a microwave-safe bowl, melt the white frosting according to package directions. Stir in the toffee granules. Microwave for another 30 seconds, then stir until smooth.
3. Stir in the almonds, shredded coconut, and coconut, coating evenly. Drop the mixture 1 tablespoon at a time onto the prepared baking sheets. Top with 1 or 2 mini eggs. If the mixture begins to cool and harden, microwave it for 30 seconds and stir gently. Let the "nests" harden at room temperature.