You may also like
Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1/2 cup butter or 1/2 cup hard margarine
- 1/2 cup milk
- 2 cups granulated sugar
- 3 cups oats (not instant)
- 1 cup shredded coconut
- 6 tablespoons cocoa, sifted if lumpy
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Method
- Combine butter, milk, and sugar in a heavy bottomed saucepan and over medium-high heat bring just to the boil.
- Remove from heat.
- Add remaining ingredients to the pot and stir until completely combined.
- Drop by heaping teaspoonfuls onto waxed paper lined cookie sheets, and allow to cool for at least one hour at room temperature.
- Store in an airtight tin at room temperature for up to week, or freeze for up to a month, defrost at room temp for several hours before serving.
- (Not that they have ever lasted that long in my house).
