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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.