Marshmallow Coconut Cookies
Chewy marshmallow coconut cookies with crunchy pecans and graham cracker crumbs, offering a delightful combination of sweetness and texture, perfect for satisfying dessert cravings.
Ingredients
Instructions
- Combine sugar, margarine, and evaporated milk in a saucepan.
- Cook to soft ball stage.
- Remove from heat and add marshmallow cream and vanilla; beat until melted.
- Add graham cracker crumbs, coconut, and chopped pecans.
- Mix well.
- Pour mixture into a pan.
- Let cool and set.
- Cut into squares when completely cooled.
Tips & Substitutions
For a richer flavor, consider substituting the margarine with unsalted butter. If you prefer a nuttier taste, try using almonds instead of pecans. When cooking the mixture, ensure you reach the soft ball stage for the perfect texture. Stir continuously to prevent burning, and use a candy thermometer for accuracy. To enhance the coconut flavor, you can toast the flaked coconut before mixing it in.
Serving Suggestions
These marshmallow coconut cookies are delightful on their own but can also be served with a scoop of vanilla ice cream for a decadent dessert. They pair beautifully with coffee or tea, making them a perfect afternoon treat. For a festive touch, consider serving them alongside 'Magic' Rainbow Cookie Bars, creating a colorful dessert platter.
Storage & Reheating
Store leftover marshmallow coconut cookies in an airtight container at room temperature for up to one week. If you want to keep them fresher longer, you can refrigerate them for up to two weeks. To reheat, simply microwave for about 10-15 seconds to soften them, but be careful not to overheat as they can become too gooey.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow Coconut Cookies contains roughly 1657 calories, with 9g protein, 120g carbohydrates, and 124g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1022mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of flaked coconut?
Yes, you can use sweetened coconut if you prefer a sweeter cookie. Just keep in mind that it will alter the overall sweetness of the cookies, so you may want to reduce the sugar slightly to balance the flavors.
How do I know when the mixture has reached the soft ball stage?
The soft ball stage occurs at around 234-240°F (112-116°C) on a candy thermometer. To test without a thermometer, drop a small amount of the mixture into cold water; if it forms a soft, pliable ball that holds its shape, you're ready to proceed with the recipe.
Can I freeze these cookies for later?
Yes, you can freeze marshmallow coconut cookies! Allow them to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. Thaw at room temperature before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).