1 1/3 c rolled oats not instant
.5 c unsweetened coconut
.25 c slivered almonds
.25 c evaporated milk
.75 c sugar
.25 cup cocoa powder
2 TBS butter
.5 tsp salt
2 tsp vanilla
1. Toast oats on a dry cookie sheet in a 300 degree oven for 20-30 minutes, untill slightly brown and fragrant. Combine oats, coconut and almonds in a large measuring cup.
2. Butter waxed paper and put on a large cookie sheet.
3. Combine everything else except vanilla in a heavy bottom pot. Heat over medium heat stirring constantly until mixture comes to a full rolling boil. Remove from heat.
4. Working quickly, stir in vanilla. Then stir in dry mix.
5. Immediately drop 1 TBS portions onto waxed paper. Let cool before storing in an air tight container.
