Ingredients
1 1/2 cups Graham cracker crumbs
1 cup unsweetened coconut fine or medium cut (plus an additional cup or so to roll the balls)
5 tbsp cocoa
1 10 ounce can sweetened condensed milk 1 1/4 cups
1/3 cup melted butter
1 tsp vanilla
About 2 dozen jumbo marshmallows
Instructions
In a large bowl, mix together the graham crumbs, 1 cup coconut and cocoa until well combined. This also helps break up any lumps in the cocoa.
Mix together the condensed milk, butter and vanilla and stir into the dry mixture.
Let the mixture sit in the fridge for 20 minutes or so before forming the cookies.
The mixture is going to be very sticky, so you will need to continuously wet your hands as you form them. I use a little finger bowl or ramekin of cold water for this purpose. I dip my fingertips into the child water with one hand and let the drips fall onto my other hand. I then rub my palms together so that there is a light coating of water on both hands. You don’t want your hands dripping wet.
Take a well rounded tablespoon of the chocolate mixture from the bowl, roll it into a ball and then pat it into a circle in your palm.
Place a jumbo marshmallow on its end in the centre and bring all of the sides off the circle up over the top of the marshmallow, pinching it together to seal on top. pat the entire exterior smooth and roll in the additional coconut.
Place on a parchment paper lined cookie sheet and continue forming the balls until all of the chocolate mixture is used up.
Freeze the balls on the cookie sheet before transferring them to an airtight container and then back into the freezer.
I like to use a layer of parchment paper between layer if stacking them.
When ready to serve, split each ball in half with a sharp serrated bread knife.
These will thaw very quickly in 10-15 minutes.
From: https://www.rockrecipes.com/marshmallow-roll-cookie
