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HERSHEY'S Cocoa Crusted Tropical Cookies

Details

Time
20 minutes
Skill Level
Beginner
Yields
5-6 cookies

Directions and Ingredients

Ingredients

  • ¾ cup
    castor sugar
  • ¾ cup
    light brown sugar
  • ¾ cup
    butter, softened
  • 2 tablespoons
    mango pulp
  • 1 teaspoon
    vanilla extract
  • 2 cups
    all-purpose flour
  • ¼ cup
    HERSHEY'S COCOA Natural Unsweetened
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    baking powder
  • ½ teaspoon
    salt
  • 1 ½ cups
    Sweetened Coconut Flakes
  • 1 ½ cups
    quick-cooking regular rolled oats
  • ¼ cup
    candied mango chopped
  • Candy coated chocolate eggs (optional)
READY TO MAKE THIS RECIPE

Directions

Equipment Needed 
Bowl 1 large bowl
Baking Sheet 1 greased cookie sheet
Oven Oven
1

Preheat the oven at 175°C.

2

Beat butter, castor sugar, mango pulp, brown sugar, vanilla extract in a large bowl until well blended.

3

Stir together flour, HERSHEY’S COCOA Natural Unsweetened, baking soda, baking powder and salt.

4

Add to butter mixture, beating until blended.

5

Stir in coconut, candied mango and oats; drop by heaping teaspoons onto an ungreased cookie sheet (you can dust flour on a baking sheet).

6

Bake for 8-10 minutes in a preheated oven.

7

Cool slightly and press chocolate egg onto the center of each cookie, if desired.

8

Remove from cookie sheet to wire rack. Cool completely.

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HERSHEY'S Cocoa Crusted Tropical Cookies Video