• Cooking Time:
  • Difficulty: easy

May be frozen up to 2 months.



  1. Line a baking sheet with waxed paper; set aside.
  2. In a saucepan, combine the butter, milk, cocoa, and vanilla.
  3. Cook and stir over medium heat until butter is melted and mixture is smooth.
  4. Remove from the heat; stir in cracker crumbs and the 1 1/2 cups coconut. Let stand until cool enough to handle.
  5. With hands moistened, wrap about 1 tablespoon of mixture around each marshmallow. (Dip hands in water often to prevent sticking.)
  6. Roll in remaining coconut; place on prepared baking sheet.
  7. Cover and freeze until firm. Store in an airtight container in refrigerator or freezer .

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