Chocolate Macaroon Nests
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"Chocolate and coconut 'nests' are filled with pastel-colored candies in these sweet, springtime treats."
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Ingredients55 m servings 103 cals
Original recipe yields 30 servings
- Combine dry pudding mix, coconut, milk and extract. 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 1 nut into top of each. Cool completely.
- Microwave chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on sheet of waxed paper. Let stand until chocolate is firm.
- *You can also use jelly beans, Jordan almonds or pastel M&M's as candy eggs in the nests.
Per Serving: 103 calories; 4.9 g fat; 14.3 g carbohydrates; 1.2 g protein; 2 mg cholesterol; 87 mg sodium. Full nutrition