These moist coconut macaroons, with just a hint of orange flavoring, are festively topped with colorful jelly beans.

Easter Coconut Orange Macaroons

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (14-ounce) can NESTLÉ LA LECHERA 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 use
75 to 90 Easter colored jelly beans

1. Combine flour, baking powder and salt in small bowl.
2. Beat sweetened condensed milk and cream cheese in medium mixer bowl until creamy. Add egg yolk, vanilla extract, grated orange peel and orange juice; beat well. Add flour mixture; beat until well combined. Stir in 4 cups coconut. Cover; refrigerate for 30 minutes.
3. Preheat oven to 350°F (175°C).
4. Shape dough into 1 ½-inch balls; roll balls in remaining 1 cup coconut. Place on ungreased baking sheets.
5. Bake for 12 to 14 minutes or until lightly browned. Remove from oven; immediately press 3 jelly beans on top of each macaroon. Cool for 1 minute; remove to wire racks to cool completely.

Makes 25 to 30 cookies.

*Regular or Fat-Free.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.