Ingredients
1/2 cup butter, cubed1 can (14 ounces) sweetened condensed milk3 tablespoons baking cocoa1 teaspoon vanilla extract2 cups graham cracker crumbs (about 32 squares)3-1/2 cups sweetened shredded coconut, divided32 to 35 large marshmallows
Preparation
Line a baking sheet with waxed paper; set aside.
In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle.
Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
