If you are a coconut lover, these cookies are for you! Soft and chewey with a nutty chocolate outer layer and a pillowy marshmallow center, this retro recipe has become a 3rd generation family favorite of my sons. If you can find colored marshmallows like these strawberry ones, the no-bake cookies are even prettier. The cookies keep in the refrigerator for a month and can be sliced when needed. They come together easily and you might even have all the ingredients for them in your pantry, left over from holiday baking!
Icebox Marshmallow Coconut Cookies
2 c Graham crackers crumbs
1 1/2 c coconut flakes, divided
1 c of chopped nuts such as pecans or walnuts
2 oz dark chocolate, melted
1 t vanilla extract
1 14 oz can sweetened condensed milk
8 oz bag of marshmallows, colored ones if available
In a large bowl, mix the cookie crumbs, 1/2 c of the coconut, the melted chocolate, the nuts, the condensed milk and vanilla to form a dough. On a sheet of wax paper, spread the remaining coconut. Divide the dough in 2 and spread over the coconut with a spatula as best as possible. From one end to the other, line the marshmallows as close together as possible on top of the dough, in a row. Using the wax paper to help you, start rolling your dough towards the center, to encapsulate the marshamallows, incorporating the coconut into the dough as you work. Work from both sides towards the middle until you have uniform cookie “logs”. You may need extra coconut to coat the outside of the cookie log uniformly. You will have extra marshmallows for another use. Chill 8 hours, wrapped in fresh layer of wax paper before slicing. Keep refrigerated.