Coconut Snowdrops
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Coconut Snowdrops
Yield: Makes 40 cookies
Ingredients:
1
package (18 ounces) refrigerated chocolate chip cookie dough or peanut butter chocolate chip cookie dough
1/4
cup unsweetened cocoa powder
2
tablespoons packed light brown sugar
2
cups toasted flaked coconut*
3/4
cup marshmallow creme
Preparation:
1.
Preheat oven to 350°F. Grease cookie sheets. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2.
Add cocoa and brown sugar to dough in bowl; beat at medium speed of electric mixer until well blended.
3.
Shape dough into 40 balls; place 1 inch apart on prepared cookie sheets. Bake 11 to 13 minutes or until puffed and slightly firm. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.
4.
Place toasted coconut on plate. Spread 1 rounded teaspoon marshmallow creme on top of each cookie; dip into coconut to coat.
Variation
Substitute 1 cup creamy peanut butter for marshmallow creme.
This recipe appears in:
Chocolate