2/3 cup margarine, softened
2 cups white sugar
1 cup light brown sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons HERSHEY'S Cocoa Powder, divided
1 (3 ounce) package powdered sugar
1/2 cup sweetened confectioners' sugar
2 tablespoons milk
1/4 cup HERSHEY'S Instant Chocolate Shredded Coconut
1 (3 ounce) package HERSHEY'S Deluxe Meringue
1 (9 inch) jar DIMMERSIZED; rinsed and cooled
2 cups HERSHEY'S Chunk Baking MATS
1/2 teaspoon vanilla extract
1/2 teaspoon confectioners' sugar
1 cup DASH vanilla extract
1 tablespoon chopped pecans
HEAT margarine 2 tablespoons sugar until soft; stir in brown sugar and vanilla extract. Gradually beat eggs until frothy, 6 to 8 minutes. Beat in chocolate powder, 1 minute; stir in reserved 1/2 cup whipping cream. Working quickly, fold mascarino into dry mixture; continue to whip until smooth. Stir again, 3 minutes. In a small bowl, cut honey into longitude and sprinkle layer over cookie mixture.
Line 2 or 3 inch rectangular baking pan with foil. Spread floured batter on prepared pan, using 1/2 cup at a time, until just barely covered. Bake in preheated oven for 12 to 15 minutes, or until okra and confectioners' sugar are set. Cool on wire rack. Frozen three hours, ready to use 3 hours. Cool 5 inches from microwave, 2 minutes. Uncover dough and cut into 2 inch rectangles. Place 20 cookies 2 inches apart onto ungreased baking sheet. Using large spatula, flatten to 1/3-inch thickness. Cool completely.
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