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This delectable marshmallow roll cookie recipe has become my go-to dessert for quick entertaining needs. The combination of chocolate graham mixture with fluffy marshmallows creates a treat that looks impressive while requiring minimal effort and zero baking.
I first discovered this recipe during a holiday cookie exchange where it was the unanimous favorite. Since then it has become my secret weapon for last minute guests or when the grandkids come over looking for a special treat.
Ingredients
- Graham cracker crumbs: form the base providing structure and a subtle honey flavor
- Unsweetened coconut: adds texture and balances the sweetness perfectly
- Cocoa powder: creates rich chocolate flavor use Dutch processed for deeper color
- Sweetened condensed milk: binds everything together while adding creamy sweetness
- Butter: enhances richness and helps the mixture hold together
- Vanilla extract: provides depth of flavor use pure extract for best results
- Jumbo marshmallows: create the signature surprise center look for fresh soft ones
Step-by-Step Instructions
- Combine Dry Ingredients:
- Mix the graham crumbs coconut and cocoa thoroughly in a large bowl making sure to break up any cocoa lumps. This even distribution ensures consistent flavor and color throughout each cookie.
- Create Wet Mixture:
- Whisk together the condensed milk melted butter and vanilla until smooth. The mixture should be pourable but thick. Pour this into your dry ingredients and fold together until completely incorporated.
- Chill The Dough:
- Allow the mixture to rest in refrigerator for about 20 minutes. This crucial step makes the sticky mixture more manageable and easier to form around the marshmallows.
- Prepare Your Workspace:
- Set up a small bowl of cold water for wetting your hands a plate of extra coconut for rolling and a parchment lined cookie sheet. Having everything ready makes the assembly process much smoother.
- Form The Cookies:
- With lightly dampened hands take a rounded tablespoon of mixture and flatten it into a disc in your palm. Place a marshmallow on end in the center then carefully bring the edges up and over completely enclosing the marshmallow. Pinch to seal then smooth the exterior.
- Roll And Freeze:
- Gently roll each ball in coconut to coat then place on your prepared sheet. Once all cookies are formed freeze them solid on the sheet before transferring to an airtight container for longer storage.
- Serve With Style:
- When ready to enjoy slice each cookie in half with a serrated knife to reveal the marshmallow center. Allow to thaw for 10 to 15 minutes before serving.
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The marshmallow center is what makes these cookies truly magical. My grandchildren always gasp with delight when they see the cookie split open revealing that perfect white center against the chocolate exterior. It reminds me of revealing a small treasure every time.
Storage Tips
These cookies must be stored in the freezer for both preservation and proper texture. Place parchment paper between layers if stacking in a container to prevent sticking. When properly stored they will keep for up to three months though they rarely last that long in my house. The texture actually improves after a day or two in the freezer as the flavors meld together.
Ingredient Substitutions
This recipe welcomes creative variations to suit dietary needs or flavor preferences. For a nut lovers version replace half the coconut with finely chopped walnuts or pecans. Chocolate graham crackers can substitute regular ones for an extra chocolate punch. Those avoiding coconut can use crushed cookies instead for rolling. For a festive holiday touch colored mini marshmallows can replace the jumbo ones though the presentation will differ.
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Serving Suggestions
These cookies make a stunning addition to any dessert platter with their dramatic cross section visible when halved. For an elegant presentation arrange the halves on a tiered stand with fresh berries. They pair wonderfully with coffee tea or milk for casual gatherings. During summer months I sometimes sandwich a small scoop of vanilla ice cream between two halves for an elevated ice cream sandwich experience.
Frequently Asked Questions
- → Can I make these cookies ahead of time?
Yes, these cookies freeze excellently, making them ideal for preparation in advance. Thaw them for 10-15 minutes before serving.
- → What if I can't find jumbo marshmallows?
If jumbo marshmallows are unavailable, you can use regular-sized ones. Stack two together to replicate the size.
- → How do I prevent the mixture from sticking to my hands?
Keep your hands lightly wet by using a finger bowl of cold water. This will make shaping the cookies much easier.
- → Can I substitute graham cracker crumbs?
If graham cracker crumbs aren’t available, finely crushed digestive biscuits or cookie crumbs can be used as a substitute.
- → How long can I store these cookies in the freezer?
These cookies can be stored in an airtight container in the freezer for up to 1 month. Use parchment paper between layers to prevent sticking.