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Desserts

Chocolate Macaroon Nests

Chocolate Macaroon Nests recipe
photo by:kraft
Made with chocolate pudding and flaked coconut, these Chocolate Macaroon Nests may be the moistest cookies you'll ever bake!
time
prep:
10 min
total:
55 min
servings
total:
30 servings

What You Need

1
pkg.  (3.4 oz.) JELL-O Chocolate Instant Pudding
2-2/3
cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3
cup  canned sweetened condensed milk
1/2
tsp.  vanilla
90
 mini jelly beans (about 1/2 cup)
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

Make It

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.

Kraft Kitchens Tips

Size-Wise
Not only do these special-occasion treats taste great, but they're also fun to make.
Substitute
Prepare using BAKER'S White Chocolate.
Variation
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Pudding and almond extract.
K:2051v6:143700
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