Makes 40 cookies
|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|
*To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.
- 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.
- Add cocoa and brown sugar to dough in bowl; beat at medium speed of electric mixer until well blended.
- 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.
- Place toasted coconut on plate. Spread 1 rounded teaspoon marshmallow creme on top of each cookie; dip into coconut to coat.
Substitute 1 cup creamy peanut butter for marshmallow creme.
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