Macaroon Nest

Cookie Ingredients:

2/3 cup all-purpose flour

5 1/2 cup flaked sweetened coconut

1/4 teaspoon salt

14 oz can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon almond extract

Preparation:
In a large bowl, stir together flour, coconut, and salt. In a separate bowl mix together sweetened condensed milk, vanilla extract, and almond extract. Combine both mixtures and blend well. Using a rounded scoop drop dough onto a well greased cookie sheet. Take the back of a moist spoon and round out the center of each cookie forming a deep nest shape.

Bake at 350 for 12-15 minutes. Cool completely before removing from cookie sheet. Dip each cookie in Chocolate Ganache allow to start setting up. Then, Drizzle the cookie with melted white chocolate (using a circular pattern). Place jelly beans in center of nest before chocolate sets completely and allow to dry.

Chocolate Ganache Ingredients:

2 cups semisweet chocolate chips

2 cups heavy cream

2 tsp vanilla extract

Preparation:
Place chocolate chips in a large bowl. Pour cream into a sauce pan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove from heat and pour it over the chips. Let stand for a minute. Stir with a whisk to mix until smooth. Stir in vanilla and blend. Place a piece of plastic wrap directly on the surface, and allow to cool to 85 degrees.

**Ganache is used in many bakeshops. Melt and pour over cakes as a glaze, or chill and whip until light for a filling. Ganache is a very versatile icing. It can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.