Servings: 15 Time: 1 hour
Ingredients:
1 cup mini marshmallow
¼ cup light corn syrup
10 ounces bags milk chocolate chips
5 ounces bags shredded sweetened coconut
20-25 roasted almonds
¼ teaspoon vanilla extract
Pinch of salt
Instruction
- In a saucepan, add in marshmallow, salt, corn syrup and cook over low-medium heat. Stir occasionally till marshmallow melts.
- Remove from heat and stir in vanilla and chocolate. Pour mixture into a bowl and freeze for 1-2 hours or till chilled. Take out mixture from fridge and roll into logs.
- Place almond on each log and press down. Line parchment paper on cookie sheet and freeze. Slowly melt the chocolate in a microwave. Into the melted chocolate, dip each coconut logs and place on the chilled lined cooking sheet. Leave chocolate to set.
