One of my favorite TV Shows is “Good Things Utah,” on the Salt Lake Channels. If you have ever watched it, it is probably one of your favorites as well. They always have great recipes to share. Everyone was “OOING” and “AWEING” over this recipe from Kneaders Bakery!
I thought we could all try it together. Here’s the recipe:

2/3 Cup all purpose flour

5 1/2 cups 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 icecream scoop, drop dough onto a well greased cookie sheet. Take the back of a moist spoon and round out the center of each cookie froming a deep nest shape.

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

CHOCOLATE GANACHE INGREDIENTS:

2 Cups semi or milk chocolate chips

2 Cups heavy cream

2 teaspoons vanilla extract

*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.*