Chocolate Macaroon Nests

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Serving Size: 30
Prep Time:
Total Time:

Ingredients

  • 3.375 Ounce JELL-O chocolate instant pudding
  • 2.67 cup BAKER'S Angel Flake coconut
  • 0.67 cup sweetened condensed milk
  • 0.5 tsp vanilla extract
  • candy-coated chocolate-covered peanuts
  • 4 Ounce BAKER'S semi-sweet chocolate

Directions

  1. HEAT oven to 325ºF.
  2. COMBINE dry pudding mix, coconut, milk and extract. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
  3. 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.
  4. 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)