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.
Not only do these special-occasion treats taste great, but they're also fun to make.
Prepare using BAKER'S White Chocolate.
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Pudding and almond extract.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.