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Instructions |
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Preheat the oven to 180 degrees celcius. Lightly grease a baking sheet. Beat together the margerine, vanilla and icing sugar until fluffy. Sift together the flour and cocoa and beat it ino the mixture with 60g coconut.
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Roll rounded teaspoons of the mixture into balls and place on the prepared baking sheet, allowing room for the biscuits to spread during cooking. Flatten the balls slightly with a knife and bake in the preheated oven for 12-15 minutes, until just firm. Leave to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completly.
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Place the butter and marshmellows in a small saucepan and heat gently, stirring until melted. Spread a little of the icing over each biscuit and dip in the remaining coconut. Leave to set.
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| Serving
Suggestions |
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Decorate with grated white chocolate before serving.
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Originally Submitted
10/30/2010
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