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Ingredients:
2/3 cup Butter 1/4 cup Coconut Cream 32 large Marshmallows 14 oz 60% unsweetened Ghirardelli Chocolate Chips 1 tsp. vanilla extract 2 cups shredded coconut 4 cups Oats (not quick oats) Add butter, coconut cream, marshmallows, and chocolate to a thick medium sized pot. Raise temperature of oventop to Medium and mix batch until all is integrated well. Remove pot from heat and as it cools down add remainder of ingredients (vanilla extract, shredded coconut, and oats). Line a cookie sheet with parchment paper and use a cookie scooper or ice cream scooper to scoop out a cookie-size amount and place them throughout the cookie sheet. Place cookie sheet(s) in freezer for at least 20 minutes prior to eating. This dessert keeps really well when stored in the freezer. Don't feel compelled to eat it all right away. :) Enjoy! |