Description of this recipe:
These Coconut Marshmallow Cookies are a delightful twist on the classic chocolate chip cookie, boasting a chewy texture, tropical coconut flavor, and gooey marshmallow pockets. They’re easy to make, incredibly satisfying, and sure to become a family favorite. Imagine biting into a soft, slightly crisp cookie, only to discover a burst of melted marshmallow and a hint of coconut – it’s a taste sensation that will have you reaching for more!
Why you will love this recipe:
- Unique Flavor Combination: The marriage of coconut, marshmallow, and chocolate creates a flavor profile that is both familiar and exciting. The coconut adds a subtle tropical sweetness, the marshmallows provide a gooey, irresistible texture, and the chocolate chips offer a classic touch of indulgence.
- Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment or complicated techniques. It’s perfect for beginner bakers or anyone looking for a quick and satisfying treat.
- Customizable: You can easily adapt this recipe to suit your preferences. Add chopped nuts, dried fruit, or different types of chocolate chips to create your own signature version.
- Perfect for Any Occasion: These cookies are ideal for bake sales, potlucks, holiday gatherings, or simply a cozy night in. They’re also a great way to use up leftover marshmallows or coconut flakes.
- Kid-Friendly: Kids will love helping you make these cookies and, of course, devouring them afterward! The gooey marshmallows and sweet flavors are sure to be a hit with even the pickiest eaters.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 cup mini marshmallows
- ½ cup unsweetened coconut flakes
- ½ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 6 tablespoons (3/4 cup) salted butter, softened
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
Step 2: In a large bowl, cream together the softened butter, coconut oil, granulated sugar, brown sugar, vanilla extract, and baking soda. Use the back of a spoon or an electric mixer to thoroughly combine the ingredients. Creaming the butter and sugars together incorporates air into the mixture, which helps to create a light and airy cookie. It is important the butter and coconut oil are soft, not melted.
Step 3: In a separate medium bowl, whisk together the flour and coconut flakes. Whisk in the egg until well combined. This ensures that the coconut flakes are evenly distributed throughout the dough. Adding the egg helps to bind the ingredients together and adds richness to the cookies.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Use the back of your spoon to gently combine everything together until it forms a dough.
Step 5: The dough will be sticky at this stage. Cover the bowl with saran wrap and refrigerate for 20 minutes to allow the dough to firm up and become easier to handle. This chilling period is crucial for preventing the cookies from spreading too much during baking.
Step 6: Remove the dough from the refrigerator. Using your hands, gently knead in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough. This may require some squeezing and squishing, but be careful not to overwork the dough.
Step 7: Roll the dough into 12 balls, slightly larger than a golf ball. Place the dough balls on the prepared baking sheet, spacing them about an inch apart. This allows the cookies to spread evenly without sticking together.
Step 8: Bake for 9-11 minutes, or until the edges are golden brown and the tops are set. The cookies are done when a toothpick inserted into the center comes out clean. Keep a close eye on the cookies during baking to prevent them from burning.
Step 9: Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Enjoy as an afternoon snack or a late-night treat.
- Pack them in lunchboxes or take them on picnics.
- Gift them to friends and neighbors.
- Serve as part of a dessert platter at your next party.
Tips:
- For a richer flavor, use brown butter instead of softened butter.
- Add a pinch of salt to the dough to enhance the sweetness.
- Toast the coconut flakes before adding them to the dough for a more intense coconut flavor.
- Use different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate.
- Add chopped nuts, such as walnuts, pecans, or macadamia nuts, for added crunch.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Freeze the cookies for longer storage.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutritional Information: (per cookie, approximate)
Calories: 250
Protein: 3g
Sodium: 100mg
Conclusion:
These Coconut Marshmallow Cookies are a delightful and easy-to-make treat that is sure to impress. With their unique flavor combination, chewy texture, and gooey marshmallows, they’re the perfect way to satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies!
Questions and Answers:
Q1: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter. However, you may want to add a pinch of salt (about 1/4 teaspoon) to the dough to balance the sweetness.
Q2: Can I substitute the coconut oil with another type of oil?
A: While coconut oil adds a subtle coconut flavor and contributes to the chewy texture, you can substitute it with another neutral-tasting oil, such as vegetable oil or canola oil.
Q3: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Allow the dough to come to room temperature slightly before rolling into balls and baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q4: What if I don’t have parchment paper?
A: If you don’t have parchment paper, you can grease the baking sheet with butter or cooking spray. However, parchment paper is recommended for best results, as it prevents the cookies from sticking and makes cleanup easier.
Q5: Can I add other ingredients to these cookies?
A: Absolutely! Feel free to experiment with different ingredients, such as chopped nuts, dried fruit, or different types of chocolate chips. Get creative and make these cookies your own!
