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Instructions |
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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.
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Add cocoa and brown sugar to dough in bowl; beat at medium speed of elextric mixer until well blended. Shape dough into 40 balls; place 1 inch apart on prepared cookie sheets. Bake 11 to 13 minuste or until puffed and slightly firm. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.
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Place toasted coconut on plate. Spread 1 rounded teaspoon marshmallow creme on top of each cookie; dip into coconut to coat.
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* To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350*F oven 5 to 7 minutes, stirring occasionally, intil light golden brown.
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Originally Submitted
11/27/2008
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