Coconut Orange Macaroons

Yield: 25 to 30 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 (14 ounce) can NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
• 1 (8 ounce) package cream cheese, at room temperature
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 2 tablespoons grated orange peel
• 1 tablespoon orange juice
• 5 cups sweetened coconut flakes, divided
• 75 to 90 Easter colored jelly beans

Instructions

1. Combine flour, baking powder and salt in small bowl.
2. Beat sweetened condensed milk and cream cheese in medium mixer bowl until creamy.
3. Add egg yolk, vanilla extract, grated orange peel and orange juice; beat well.
4. Add flour mixture; beat until well combined.
5. Stir in 4 cups coconut.
6. Cover; refrigerate for 30 minutes.
7. Heat oven to 350 degrees F.
8. Shape dough into 1 1/2-inch balls; roll balls in remaining 1 cup coconut.
9. Place on ungreased baking sheets.
10. Bake for 12 to 14 minutes or until lightly browned.
11. Remove from oven; immediately press 3 jelly beans on top of each macaroon.
12. Cool for 1 minute; remove to wire racks to cool completely.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com