Chocolate Macaroon Nests

• 1 pkg. (3.4 oz.) JELL-O Chocolate Flavor 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

1. Heat oven to 325 degrees F.
2. Combine dry pudding mix, coconut, milk and vanilla.
3. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
4. Bake 12 to 15 min.
5. or until firm.
6. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each.
7. Cool completely.
8. Melt chocolate as directed on package.
9. Dip bottoms of macaroons in chocolate; place on waxed paper.
10. Let stand until chocolate is firm.

s angel, condensed milk, vanilla, beans, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-macaroon-nests-143700.aspx (may not work)