Chocolate Macaroon Nests

By carol gorman

Create a new Spring tradition with our double chocolate-coconut macaroons. These simple cookie creations double as nests with colourful candy eggs.

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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

Details

Servings 30
Preparation time 10mins
Adapted from kraftcanada.com

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.