Marshmallow Graham Cocoa Rolls (Print Version)
# Ingredients:
→ Base Ingredients
01 -
180 grams graham cracker crumbs
02 -
100 grams unsweetened desiccated coconut, fine or medium cut
03 -
30 grams unsweetened cocoa powder
04 -
340 grams sweetened condensed milk
05 -
75 grams melted butter
06 -
5 millilitres vanilla extract
→ Additional Ingredients
07 -
24 jumbo marshmallows
08 -
100 grams unsweetened desiccated coconut, for coating
# Instructions:
01 -
In a large mixing bowl, thoroughly blend graham cracker crumbs, 100 grams of coconut, and cocoa powder until even in texture.
02 -
In a separate bowl, whisk sweetened condensed milk, melted butter, and vanilla extract until homogenous. Fold the wet mixture into the dry ingredients and mix until fully combined.
03 -
Refrigerate the combined mixture for 20 minutes to firm up and ease handling.
04 -
Lightly wet hands to prevent sticking. Take a rounded tablespoon of chocolate mixture, form a ball, and flatten it into a disc.
05 -
Place a jumbo marshmallow upright in the center of the disc. Fold the chocolate mixture around the marshmallow, pinching to seal completely.
06 -
Gently shape into a smooth ball and roll in the remaining coconut until evenly coated.
07 -
Arrange finished balls on a parchment-lined tray and freeze until firm. Store in an airtight container in the freezer, separating layers with parchment.
08 -
Prior to serving, slice each ball in half with a serrated knife. Allow to thaw for 10 to 15 minutes before consumption.
# Notes:
01 -
Lightly wetting hands with cold water prevents the mixture from sticking during shaping.
02 -
For efficient storage in the freezer, stack balls in a container, separating layers with parchment paper.