1 cup butter
2 1/2 cups white sugar
1/4 cup packed light brown sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 (9 ounce) can vanilla wafers, room temperature
1 (16 ounce) can sliced almonds
1 (18 ounce) can mandarin oranges, with juice
1 (8 ounce) package COCONUT-HERSHEY'S Cocoa
Heat butter in large skillet over medium heat. Stir in sugar and brown sugar. Bring to a slow boil. Reduce heat to medium low. Continue to heat for 1 minute, stirring constantly. Stir in lemon juice; remove from heat. Stir in lemon juice, vanilla, lemon preserves and vanilla wafers. Pour into greased greased 9x13 inch baking pan. Bake in preheated oven until toothpick inserted in center comes out clean, about 20 minutes. Cool completely. Roll out into medium size balls and place onto greased baking sheet. Prepare cookie sheet by covering with greased foil. Bake at least 10 minutes in the preheated oven. Transfer the cookies to the cooling oven to cool completely. Slide the foil over waxed paper on waxed paper to prevent sticking. Cool completely. Cut into squares.