Showing posts with label Coconut Marshmallow Xmas cookies. Show all posts
Showing posts with label Coconut Marshmallow Xmas cookies. Show all posts

Wednesday, December 3, 2014

Coconut Marshamallow Cookies from @DarylWoodGerber





There's nothing quite like the smell of baking during the holidays. I bake throughout the year, true, but the wonderful combinations of cookies and pies and cakes, all at the same time, for friends, for family, for giveaway gifts to the vet and the doggie day care folks and more, makes me want to burst out singing, "Fa, la, la, la, la!"

Yes, I get into the spirit. This year, I wanted to try something new. I had a craving for coconut and for some reason -- please don't ask me why -- I had three bags of coconut in my pantry closet. I guess every time I went to the store, I thought, gee, I need some coconut. 3 bags!  Sheesh!  So I decided to concoct a new cookie for my holiday repertoire. These melt in your mouth.

Note: I made them gluten-free, but they certainly don't have to made that way. You'll see where I substituted below. By the way, typically, marshmallows are NOT gluten-free. If you make them by scratch they are. You can find gluten-free bagged marshmallows in specialty stores.

These cookies stay really, really moist if kept in an airtight container. 


COCONUT MARSHMALLOW COOKIE BAR

Ingredients:

6 ounces regular or jumbo marshmallows (Gluten-free if needed)
2 cups all-purpose flour (if using Gluten-free flour, add 1/2 teaspoon xanthan gum)
½ teaspoon baking powder
¼ teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
2 teaspoons vanilla extract
½ cup coconut
8 maraschino cherries, cut in half
red or green sprinkles for decoration

Directions:

Toast the marshmallows on all sides using your preferred method (fire pit, over a stovetop burner, with a kitchen torch, or – with an extremely watchful eye – the broiler.)  Transfer to a parchment lined baking sheet and chill at least two hours in the refrigerator.



Preheat the oven to 375° F.

Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang at two edges to help lift the bars from the pan.  

In a small bowl, combine the flour, baking powder, and salt.  Stir to blend.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy.  Blend in the egg and vanilla.  

With the mixer on low speed, blend in the dry ingredients just until incorporated.  

Remove the marshmallows from the refrigerator, coarsely chop (as best you can with something so sticky – hot wet knife helps), and add to the mixing bowl.  

Blend into the cookie dough just until no large globs remain.  

Transfer the dough to the prepared baking pan and press down into an even layer.



Top with coconut and cherries. Sprinkle with colored sugar, if desired.


           
Bake until lightly browned on top, just set in the center, about 25-30 minutes.  



Remove from the oven

. Transfer the pan to a wire rack to cool at least 30 minutes.  Use the parchment paper to lift the bars from the pan.  Transfer to a cutting board and slice into 16-20 bars.



Like I said above, I love to give cookies as gifts. These box well. And they freeze well, too. Wrap individually in Saran wrap and store in a plastic bag in the freezer.  Remove a couple of hours before serving.



Savor the mystery!

******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.


STIRRING THE PLOT is available for order: order here.


AS GOUDA AS DEAD, February 2015, available for
preorder here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!