1/3 c. butter
1 pkg. (6 oz.) semi-sweet chocolate chips
16 lg. marshmallows or 2 c. miniature marshmallows
1/2 tsp. vanilla
2 c. Clusters cereal
1 c. flaked coconut

Heat butter, chocolate chips and marshmallows in 3 quart saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in vanilla. Stir in cereal and coconut.

Drop by rounded teaspoonfuls onto waxed paper lined cookie sheet. Refrigerate until firm. Remove from refrigerator 5 minutes before serving. About 2 1/2 dozen candies.