 |
|
|
|
|
|
| |
| INGREDIENTS |
- 1/2 cup butter
-
1 (14-ounce) can sweetened condensed milk
-
3 tablespoons baking cocoa
-
1 teaspoon vanilla
-
2 cups graham cracker crumbs (about 32 squares)
-
3 1/2 cups flaked coconut, divided
-
32 to 36 large marshmallows
|
| INSTRUCTIONS |
In a saucepan, combine butter, milk, cocoa, and vanilla. Stir over medium heat until butter is melted and mixture is smooth. Remove from heat and stir in cracker crumbs and 1 cups coconut. Let stand until cool enough to handle.
Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut and place on baking sheet lined with waxed paper; cover and freeze until firm. Store in airtight container in refrigerator or freezer. May be frozen for up to two months.
Yield: three dozen.
|
| |
|
|
|
|
|
|
|
|
|
|
|
|