Ingredients
- 33/8 oz JELL-O chocolate instant pudding
- 22/3 cup BAKER'S Angel Flake coconut
- 2/3 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 30 candy-coated chocolate-covered peanuts
- 4 oz BAKER'S semi-sweet chocolate
Directions
- HEAT oven to 325ºF.
- COMBINE dry pudding mix, coconut, milk and extract. 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 1 nut into top of each. Cool completely.
- MICROWAVE chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on sheet of waxed paper. Let stand until chocolate is firm.
NOTE:
OK to try jelly beans, Jordan almonds or pastel M&M’s as candy eggs in the nests. Also OK to use fewer than 30 (3 candies /nest)