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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 or margarine, 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. Line cookie sheets with aluminum foil; generously grease foil with solid vegetable shortening.

  2. Combine coconut, sweetened condensed milk, cocoa, melted butter, vanilla and almond extract in large bowl; mix well. Drop by rounded tablespoons onto prepared cookie sheets.

  3. Bake 9 to 11 minutes or just until set; press 3 chocolates or candied cherry pieces, if desired, in center of each cookie. Immediately remove cookies from foil to wire rack; cool completely. Makes about 30 cookies.

    CHOCOLATE CHIP MACAROONS: Omit cocoa and melted butter; stir together other ingredients. Add 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate.