 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 30 |
|
Chocolate and coconut 'nests' are filled with pastel-colored candies in these sweet, springtime treats. Ingredients:
1 (3.4 ounce) package jell-o chocolate instant pudding |
2 2/3 cups baker's angel flake coconut |
2/3 cup sweetened condensed milk |
1/2 teaspoon vanilla |
30 candy-coated chocolate-covered peanuts |
4 (1 ounce) squares baker's semi-sweet chocolate |
Directions:
1. Combine dry pudding mix, coconut, milk and extract. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
2. 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.
3. Microwave chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on sheet of waxed paper. Let stand until chocolate is firm.
|
|