1 1/2 c. sugar
1/2 c. butter
1/2 c. milk
1/2 c. Hershey's cocoa
1 tsp. vanilla extract
3 1/2 c. quick cooking oats
1 c. flaked coconut
1/2 c. chopped nuts

In medium saucepan, combine sugar, butter, milk and cocoa. Stir constantly over medium heat until mixture comes to a full boil; remove from heat. Add vanilla. Stir in oats, coconut and nuts. Immediately drop by rounded teaspoonfuls onto wax paper. Cool completely. Store in cool, dry place. Yield: about 4 dozen cookies.