Fudgey Coconut Clusters
INGREDIENTS
  • 5-1/3 cups MOUNDS Sweetened Coconut Flakes
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 2/3 cup HERSHEY'S Cocoa
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • HERSHEY'S MINI KISSES Brand Milk Chocolates, or candied cherry halves(optional)
DIRECTIONS
  1. Heat oven to 350°F.
  2. Line cookie sheets with aluminum foil; generously grease foil with solid vegetable shortening.
  3. Combine coconut, sweetened condensed milk, cocoa, melted butter, vanilla and almond extract in large bowl; mix well.
  4. Drop by rounded tablespoons onto prepared cookie sheets.
  5. Bake 9 to 11 minutes or just until set; press 3 chocolates or candied cherry pieces, if desired, in center.
  6. Immediately remove cookies from foil to wire rack; cool completely. About 2-1/2 dozen cookies.
  7. CHOCOLATE CHIP MACAROONS:
  8. Omit melted butter and cocoa; stir together other ingredients.
  9. Add 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips.