Preheat the oven at 175°C.
Beat butter, castor sugar, mango pulp, brown sugar, vanilla extract in a large bowl until well blended.
Stir together flour, HERSHEY’S COCOA Natural Unsweetened, baking soda, baking powder and salt.
Add to butter mixture, beating until blended.
Stir in coconut, candied mango and oats; drop by heaping teaspoons onto an ungreased cookie sheet (you can dust flour on a baking sheet).
Bake for 8-10 minutes in a preheated oven.
Cool slightly and press chocolate egg onto the center of each cookie, if desired.
Remove from cookie sheet to wire rack. Cool completely.