Makes 24 cookies

1. Preheat oven to 325 degrees F. Prepare a baking sheet with a silicone baking mat or parchment paper sprayed lightly with non-stick spray.
2. Combine almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
3. In a separate bowl combine egg whites and salt and beat until soft peaks form.
4. Gently fold egg whites into coconut mixture.
5. Scoop or spoon mixture (about two tablespoons) onto prepared baking sheets.
6. By hand, gently shape a small indent into the top of each macaroon.
7. Bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely
8. Once cooled, pour white chocolate chips into a microwave safe bowl. Microwave on 50% power for 30 seconds. Remove from microwave and stir. If not melted, return to microwave at 50% power for 15 seconds. Remove from microwave and stir well. If still not melted, repeat again for 15 seconds.
9. Spoon melted white chocolate into the indent on top of each macaroon. Immediately top with three BRACH’S® Speckled Jelly Beans. Allow up to two hours for chocolate to set.

Recipe Notes

*You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.

*Make sure to use a silicone baking mat (highly recommended) or if you don't have silicone baking mats, use parchment paper, sprayed with non-stick cooking spray. The sweetened condensed milk makes these quite sticky! Gently remove cookies from the baking sheets IMMEDIATELY after they come out the oven. If allowed to cool on the baking sheet, it’s likely they will stick. A thin spatula works best for this.

Recipe from Love From The Oven