(by Shirley McNevich)
1/2 cup butter
2 cups white sugar
4 TBSP Hershey's cocoa
1/2 cup milk
1/4 tsp. salt
1 tsp. vanilla
1 cup Baker's angelflake coconut
2 cups uncooked Quaker quick oats
1 cup chopped nuts
In a saucepan add butter, white sugar, cocoa, milk and salt--over medium heat stir/bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat---add coconut, vanilla, oats and nuts--stir well. Drop by spoonfuls on to wax paper. Cool until hardened.
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