Coconut Snowdrop Cookies: A Simple & Delicious Recipe

INGREDIENTS

1 package (18 ounces) refrigerated chocolate chip cookie dough or peanut butter chocolate chip cookie dough 1/4 cup unsweetened cocoa powder 2 tablespoons packed light brown sugar 2 cups toasted flaked coconut* 3/4 cup marshmallow creme *To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.

PREPARATION:

1. 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.
2. Add cocoa and brown sugar to dough in bowl; beat at medium speed of electric mixer until well blended.
3. Shape dough into 40 balls; place 1 inch apart on prepared cookie sheets. Bake 11 to 13 minutes or until puffed and slightly firm. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.
4. Place toasted coconut on plate. Spread 1 rounded teaspoon marshmallow creme on top of each cookie; dip into coconut to coat.

Variation Substitute 1 cup creamy peanut butter for marshmallow creme. This recipe appears in: Chocolate