Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups MOUNDS Sweetened Coconut Flakes
1-1/2 cups quick-cooking or regular rolled oats
candy-coated milk chocolate eggs
1. Heat oven to 350°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until blended. Stir in coconut and oats; drop by heaping teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; press chocolate egg onto center of each cookie, if desired. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!