From HERSHEY’S

Makes 48 cookies

Kids and kids at heart will love this Cocoa-Coconut Oatmeal Nests recipe…perfect for Easter or spring celebrations.

INGREDIENTS

3/4 cup butter (1-1/2 sticks), softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sweetened coconut flakes

1 1/2 cups quick-cooking or regular rolled oats

48 HERSHEY’S Candy-Coated Milk Chocolate Eggs or CADBURY (optional)

DIRECTIONS

1.Heat oven to 350 degrees .

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.

Find this recipe and more holiday treats at hersheyland.com