• 3/4 teaspoon baking soda
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • COCONUT AND PECAN FILLING (recipe follows)
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1/2 cup finely chopped pecans
  • 3/4 cup (1-1/2 sticks) butter or margarine , softened
  • 1-1/2 cups sugar


  • 1. Heat oven to 350°F. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of mixer until blended (batter will be stiff). Stir in pecans.
  • 2. Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet; flatten slightly.
  • 3. Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 heaping tablespoon COCONUT AND PECAN FILLING onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature. Makes about 17 sandwich cookies.
  • Note: Cookies can be reheated in microwave. Microwave at HIGH (100%) 10 seconds or until filling is warm.
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 cup MOUNDS Sweetened Coconut Flakes, toasted*
  • 1 cup finely chopped pecans
  • 1 teaspoon vanilla extract
  • Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until thick and bubbly. Remove from heat; stir in coconut, pecans and vanilla. Use warm. About 2 cups filling.
  • * To toast coconut: Heat oven to 350°F. Spread coconut in even layer on baking sheet. Bake 6 to 8 minutes, stirring occasionally, until golden.

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