Chocolate Macaroon Nests

By Booper-2

Ingredients

• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2-2/3 cups flaked coconut
• 2/3 cup canned sweetened condensed milk
• 1/2 tsp. vanilla
• 90 mini jelly beans (about 1/2 cup)
• 4 oz. Baker's Semi-Sweet Chocolate

Preparation

Step 1

HEAT oven to 325ºF.

COMBINE dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.

BAKE 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.

MELT chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.