Ingredients: |
Ingredients: Cookies: 1 1/2 c margarine 2 c brown sugar 1 tsp vanilla 2 c flour 1 tsp baking soda 1/2 tsp baking powder 2 c rolled oats 1 c coconut 1 c pecan/walnuts, chopped
Options: 1 c semi-sweet chocolate chips instead of nuts
Topping #1: Homemade Marshmallows 1 tbsp gelatin (1 package) 2 oz. cold water 1 c white sugar 3 oz cold water 1/4 tsp vanilla
Topping #2: 1/2 c toasted coconut 1/2 c pecan/walnuts, chopped 1/2 c semi-sweet chocolate or your favourite chocolate, melted
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Directions: |
Directions:In large bowl cream margarine, sugar, vanilla and eggs. In smaller bowl mix dry ingredients. Add flour mixture to creamed ingredients, mix well. Using a large tablespoon or small ice cream scoop, drop cookie mixture onto a lined cookie sheet. Bake in a preheated 350º oven for 9 to 11 minutes. Let cookies cool before topping the cookies with the homemade marshmallow.
Homemade Marshmallow topping:
In large bowl, dissolve gelatin in 2 oz or 1/4 cup of cold water. Let soften.
In a saucepan over medium heat, combine sugar and 3 ounces of cold water. Stir to dissolve sugar Bring to a boil and let cook for approximately 4 minutes (syrup consistency).
Using electric mixer, on low speed, slowly pour the hot syrup into the gelatin in a thin stream down the side of the bowl. Gradually increase the speed to high and continue beating for 5 to 6 minutes or until the mixture has tripled in volume and very thick and glossy. Add vanilla and continue to beat until combined, about 15 seconds.
Top each cookie with a teaspoon of marshmallow mixture. Sprinkle with toasted coconut, chopped nuts or drizzle with melted chocolate. |
Personal
Notes: |
Personal
Notes: Mom introduced these cookies to our family in the 1950s and my sisters and I had the opportunity to make them many times. Time consuming, you bet; however, it is worth every minute. Through the years we forgot about them and I think this recipe should be brought to life again. Not too long ago, I made them for a family function and they were a hit! Carol
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