Coconut Orange Macaroons

Combine flour, baking powder and salt in small bowl.

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.

Preheat oven to 350° F.

Shape dough into 1 ½-inch balls; roll balls in remaining 1 cup coconut. Place on ungreased baking sheets.

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.