From PILLSBURY Makes 21 servings All you need for pull-apart shamrock cookies are 4 ingredients and a heart-shaped cookie cutter…easy peasy to make and so…
From HERSHEY’S
Makes 30 cookies
Chocolate and coconut are the perfect pair. Bring them together with this scrumptious recipe! HERSHEY’S Cocoa adds richness and depth to the flaky, perfectly sweet coconut in these delicious macaroons. Make a special day of baking them with family.
INGREDIENTS
2 tablespoons butter
6 tablespoons HERSHEY’S Cocoa
1 can sweetened condensed milk (14 oz, do NOT use evaporated milk)
3 cups sweetened coconut flakes
1 tsp vanilla extract
DIRECTIONS
1.Heat oven to 350 degrees. Line cookie sheet with parchment paper or generously grease.
2.Melt butter in large microwave-safe bowl. Add cocoa, stirring until blended. Stir in sweetened condensed milk. Add coconut and vanilla; stir until blended. Drop by rounded teaspoons onto prepared cookie sheet.
TIP – Nuts can also be added to chocolate coconut mixture.
3.Bake 12 to 14 minutes or until set. Do not over bake. Immediately remove from cookie sheet to wire rack. (Macaroons will stick if allowed to cool on cookie sheet). Cool completely.
Find this recipe and more holiday treats at hersheyland.com
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