Chocolate Macaroon Nests
Chocolate Macaroon Nests are an easy and simple delicious Easter treat that includes coconut and chocolate, topped with festive jelly beans for eggs. Cute!
Servings: 24
Calories: 84kcal
Ingredients
- 1 pkg Jell-O Chocolate Instant Pudding 4-serving size
- 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
Instructions
- 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.
Notes
VARIATION
Prepare using 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and almond extract.
SUBSTITUTE
Prepare using Baker's White Chocolate.
HOW TO STORE LEFTOVER SWEETENED CONDENSED MILK
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.
Prepare using 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and almond extract.
SUBSTITUTE
Prepare using Baker's White Chocolate.
HOW TO STORE LEFTOVER SWEETENED CONDENSED MILK
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.
Nutrition
Serving: 24Servings | Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 14mg | Sugar: 9g