Use chocolate to affix coconut flakes all over your marshmallow cookies.
Grown in many tropical regions around the world, coconut is used for varied cooking purposes, ranging from a decorative element to a staple ingredient. In the kitchen, the fleshy part of a coconut is commonly used, and small dried coconut flakes are often an addition to cookie recipes. You can combine coconut flakes with the soft, chewy texture of marshmallows to create tropic-inspired cookies that will likely be a hit in your home.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the sugar cookie mix in a large bowl by following the directions on the package. Add 1/2 cup of coconut flakes and the marshmallows to the batter, and mix. Add the coconut extract to the mixture, and blend again.
3. Make pingpong-sized cookie balls by rolling the batter in your hands. Put them on a cookie sheet about 1-1/2 inches apart. Bake in the oven for eight to nine minutes.
4. Take the cookie sheet from the oven, and allow the cookies to cool.
5. Pour water into the lower pan of a double boiler. Place the top pan on top of the bottom pan. The bottom of the top pan should not be able to touch the water in the bottom pan. Put six to seven chocolate squares into the top part of the double boiler. Melt the chocolate on very low heat until you have a creamy, fluid texture. Lower the heat, and continue to stir the chocolate.
6. Place the remaining coconut flakes in a flat dish.
7. Pick up one cookie at a time with tongs. Dip each one into the chocolate sauce and then quickly coat the chocolate-covered side with the coconut flakes in the nearby dish. You can dip just one side of the cookie into the chocolate or both sides. Let the cookies cool completely.
Tags: coconut flakes, cookie sheet, cookies cool, double boiler, into chocolate