Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           light corn syrup
   2      tablespoons   sugar
   2      tablespoons   water
   2 1/4  cups          plus 2 tablespoons flaked coconut, -- divided
   1      teaspoon      vanilla
     3/4  cup           Hershey's® Semi-sweet chocolate chips
     1/3  cup           toasted slivered almonds or chopped pecans

Preparation:

Butter 8-inch square pan; set aside. In a small saucepan, stir together corn syrup, sugar and water. Cook to 234 or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Stir in 2 1/4 cups cups coconut and vanilla. Pour mixture into prepared pan. Melt chocolate chips in top of double boiler over hot, not boiling water; spread over coconut mixture. Sprinkle almonds and remaining 2 tablespoons coconut over top, cool. Cut into squares. Makes about 3 dozen squares.