Marshmallow Roll Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 1/2 cups Graham cracker crumbs
02 -
1 cup unsweetened coconut, fine or medium cut
03 -
5 tbsp cocoa powder
04 -
1 10-ounce can sweetened condensed milk (approximately 1 1/4 cups)
05 -
1/3 cup melted butter
06 -
1 tsp vanilla extract
→ Additional Ingredients
07 -
About 2 dozen jumbo marshmallows
08 -
1 cup unsweetened coconut for rolling the balls
# Instructions:
01 -
In a large bowl, mix together graham cracker crumbs, 1 cup of coconut, and cocoa powder until well combined.
02 -
In a separate bowl, whisk together the sweetened condensed milk, melted butter, and vanilla extract. Add the wet mixture to the dry ingredients and stir until fully incorporated.
03 -
Refrigerate the mixture for 20 minutes to make it easier to handle during shaping.
04 -
Lightly wet your hands to prevent sticking. Take a rounded tablespoon of the chocolate mixture, roll it into a ball, and pat it into a circle in your palm.
05 -
Place a jumbo marshmallow upright in the center of the circle. Pull up the sides of the chocolate mixture to cover the marshmallow completely, pinching it closed at the top.
06 -
Smooth the surface and roll the ball in additional coconut to coat evenly.
07 -
Place the prepared balls on a parchment-lined cookie sheet and freeze until firm. Store them in an airtight container in the freezer, using parchment paper to separate layers.
08 -
When ready to serve, use a serrated knife to cut each ball in half. Allow them to thaw for 10-15 minutes before serving.
# Notes:
01 -
Wet your hands lightly with cold water while shaping to prevent sticking.
02 -
To save space, stack the balls in a container separated by parchment paper before freezing.