- 1 store-bought macaroon
- 1/4 c. semi-sweet chocolate chips, melted
- 3 whole almonds (for the wings + feet)
- 1/2 almond for the beak
- 2 chocolate chips for the eyes
- cranberry slice for the top
- Dip the bottom of the macaroon into the tempered chocolate. Place the almond feet in position and set on a piece of parchment paper to set.
- Using the remainder chocolate as the “glue”, place on the beak, wings, eyes, and cranberry top, and set into place. Allow to sit for 10 minutes.