Marshmallow Graham Cocoa Rolls

Marshmallow roll cookies are a childhood throwback that never goes out of style The chewy chocolatey outside and gooey marshmallow center are simple fun and such a hit at family gatherings My grandmother used to keep a stash in the freezer for a quick treat when visitors dropped by

I first started making these for winter parties and now they are a holiday must for our family My kids love helping roll each cookie in coconut and the marshmallow surprise always gets big smiles

Ingredients

• Graham cracker crumbs: Bring structure and a sweet toasted flavor to the base Choose fresh soft crumbs for best texture
• Unsweetened coconut: Finely or medium shredded helps bind the roll and adds chewy tropical notes The unsweetened type keeps the sweetness balanced
• Cocoa powder: Gives these cookies their rich chocolate taste Go for a good quality unsweetened cocoa for full flavor
• Sweetened condensed milk: Binds everything together while sweetening the mix Use a fresh can so the mixture blends smoothly
• Melted butter: Adds richness and moisture Use salted butter for a hint of extra flavor
• Vanilla extract: Rounds out the chocolate with warmth and depth Pure vanilla brings the best aroma
• Jumbo marshmallows: The playful center of each cookie Choose soft marshmallows so they cut easily and stay tender inside
• More unsweetened coconut: For rolling the cookies and adding extra texture on the outside

Step-by-Step Instructions

Mix the Dry Ingredients:

Combine graham cracker crumbs one cup of coconut and cocoa powder in a large bowl Stir thoroughly to make the chocolate base evenly blended

Make the Wet Mixture:

In a new bowl whisk sweetened condensed milk melted butter and vanilla until smooth The mixture should be creamy with no streaks

Combine and Chill:

Pour the wet mixture over the dry ingredients Mix until you get a thick sticky dough Place the bowl in the fridge for about twenty minutes so it firms up and is easier to handle

Shape the Cookies:

Wet your hands lightly with water Scoop a rounded tablespoon of dough and roll into a ball Flatten the dough gently into a circle in your palm

Add the Marshmallow:

Put a jumbo marshmallow upright in the center of the circle Pull the dough around the marshmallow pinching it closed so none shows

Coat with Coconut:

Roll each ball in extra unsweetened coconut making sure it is evenly coated on all sides

Freeze and Store:

Arrange the balls on a parchment covered tray Place them in the freezer until solid Stack them in a container with parchment between layers and keep frozen

Slice and Serve:

Use a serrated knife to cut each cookie in half Let them thaw for ten to fifteen minutes before enjoying for the best chewy texture

Pin it

The creamy condensed milk and crunchy coconut combo always reminds me of afternoons baking with my cousins Everyone raced to eat the ones with extra marshmallow inside

Storage Tips

These roll cookies do best stored in the freezer Once they are firm you can stack them separated by parchment paper in a container They keep their flavor and texture for at least a month Thaw for ten minutes before serving so the marshmallow softens

Ingredient Substitutions

You can switch graham crumbs for digestive biscuit crumbs if needed If you do not love coconut try finely chopped nuts as your coating For added flavor swap half the cocoa powder for malted milk powder

Pin it

Serving Suggestions

Serve these on a platter for dessert buffets or tuck them in gift boxes for friends I sometimes add a drizzle of melted chocolate just before serving to dress them up

Frequently Asked Questions

→ How do I prevent the mixture from sticking to my hands?

Lightly wet your hands with cold water before shaping the mixture to prevent it from sticking when forming the rolls.

→ Can I use mini marshmallows instead of jumbo ones?

Jumbo marshmallows are recommended for a full center, but you can use several mini marshmallows as an alternative.

→ Is it necessary to freeze the assembled rolls?

Freezing helps the rolls firm up and makes them easier to slice and serve, resulting in a clean presentation.

→ What kind of coconut works best for rolling?

Fine or medium cut unsweetened coconut sticks well to the chocolate mixture and gives a pleasant texture and look.

→ How long should the rolls thaw before serving?

After removing from the freezer, allow the rolls to thaw for 10 to 15 minutes before serving for best texture.

→ Can I prepare these treats in advance?

Yes, they store well when frozen in an airtight container, separated with parchment to keep them from sticking.