Here are two of my favorite cookies from Newfoundland. It has been a while since I had any of these delights, and I got a hankering for the chocolate version of the recipe last night. I didn't make any though, because I just went down a size in pants and have no desire to start filling out the older bigger pants again, and neither my husband nor my son likes marshmallows. So had I made them, I would have had to eat the whole pan. That would not have ended well.
I thought I might work the craving out of my system by sharing the recipe with all you special folk. These are quick, easy to make, and freeze well.
Chocolate Marshmallow Roll
1 cup semisweet Chocolate Chips
2 tbsp Butter or margarine
1 egg beaten
1 cup Icing sugar
2 1/2 cups of small colored marshmallows
1/4 cups maraschino cherries, chopped
1/2 cups chopped walnuts (or pecans)
Coconut for coating
Instructions: Melt chocolate chips and butter over low heat until soft. Remove from heat. Cool slightly. Add beaten egg, icing sugar,marshmallows, well drained cherries & walnuts and combine. I like to do this next step on waxed paper. Sprinkle some coconut over the waxed paper and fold the mixture onto it. Using the paper form the mixture into a roll. Tossing a little more coconut on it to ensure the outside of the roll is well coated. Roll up the cookies in the wax paper (it should look like a little chocolaty coconutty tube of gooey goodness). Chill well before attempting to slice. I sometimes toss it in the freezer for about 20 minutes before slicing as it is much easier to cut. It makes a really pretty cookie.
This next version of the cookie is also tasty. I cannot decide which is best!
Here is the recipe:
3 cups mini marshmallows (coloured or plain)
2 cups of graham wafer crumbs
1/2 cup maraschino cherries cut up
15oz can Eagle Brand milk
1 tsp vanilla
Few grains salt
2 1/2 cups coconut
Instructions: This one is even easier to make than the first recipe. All you have to do is blend marshmallows, condensed milk, salt, graham crumbs, vanilla and cherries together. Then, line an 8x8 inch pan with half of the coconut and spread marshmallow mixture on top and press firmly.
Sprinkle remaining coconut on top and press down gently. Refrigerate for 24 hours before cutting in squares.