These little Marshmallow roll cookies are so easy to prepare! Plus, freezer friendly and no-bake! This is probably the ideal dessert – especially if you are a fan of marshmallows and coconut! Here is the recipe:
- 1 1/2 cups Graham cracker crumbs
- 5 tablespoons cocoa powder
- 1 cup unsweetened coconut medium or fine cut (plus an extra cup or so – for rolling the balls)
- 10 ounce/ 1 ¼ cups (1 can) sweetened condensed milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- around 2 dozen jumbo marshmallows
- In a food processor, combine together the graham crumbs, cocoa, and 1 1/2 cups coconut until well incorporated. Next, in a mixer bowl, mix together the butter, condensed milk, and vanilla extract. Stir into the dry mix.
- Let the batter sit in the fridge for around 25-30 minutes, before forming the cookies.
- The batter is going to be sticky, therefore, you will need to constantly wet your hands in order to form them easy. For this purpose, I usually use a ramekin or little finger bowl of cold water. You can dip the fingertips into the cold water with one hand and leave the drips fall on the other hand. Then, rub the palms together so that there is some coating of water on both hands.
- Next, by using a well-rounded tablespoon, take some of the choco mix from the bowl, roll and make a ball, then pat it into a circle in the palm.
- Apply a marshmallow on its end in the center and bring the sides off the circle up above the top of the marshmallow, and pinch together to seal on top. Then, pat the whole exterior smooth and simply roll in the extra coconut.
- Apply on a parchment paper lined cookie sheet. Repeat the procedure until all chocolate mix is used up.
- Place the marshmallow roll cookies in the freezer to set for 30 minutes, then transfer them to an airtight container and put in the freezer again. When ready to serve, divide each ball in 1/2 with a bread knife. These will thaw rapidly in 10 to 15 minutes.