Makes 36 cookies
Rich, flaky and perfectly sweet, these MOUNDS Macaroons hit the spot. Chopped MOUND Miniatures add a scrumptious touch to a classic recipe. Each chewy bite will transport you and your guests to the tropics!
4 1/2 cups sweetened coconut flakes divided
24 MOUNDS Miniatures (one 11 oz pkg.)
2/3 cup all purpose flour
1/4 teaspoon salt
1 can sweetened condensed milk (14 oz, not evaporated milk)
1/2 teaspoon vanilla extract
1 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
2 teaspoons shortening (do NOT use butter, margarine, spread or oil)
1.Heat oven to 300 degrees. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.
2.Stir together remaining 2 1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.
3.Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.
4.Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
5.Dip bottom of each cookie into melted dark chocolate chips. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Drizzle cookie tops with remaining melted chocolate. Allow chocolate to firm. Store in airtight container at room temperature.
Find this recipe and more holiday treats at hersheyland.com