Frozen Coconut Smores
Delicious small marshmallow kebabs dipped in chocolate, rolled in graham cracker crumbs and Blue Diamond Almonds Toasted Coconut! Makes 24 bites.
Ingredients
- 24 wooden picks
- 24 marshmallows
- 1 cup milk chocolate chips
- 2 tsp. shortening
- ½ c. graham cracker crumbs
- ¾ cup crushed Blue Diamond Almonds Toasted Coconut
- wax paper
Instructions
- Insert pointed end of each wooden pick into flat side of each marshmallow.
- Combine morsels and shortening in a small microwave-safe glass bowl. Microwave at high for 1 minute or until melted; stir until smooth. Dip marshmallows into melted chocolate, coating sides and bottoms completely. Quickly dip bottom of each marshmallow into cracker crumbs; roll sides in chopped nuts.
- Drizzle with any remaining chocolate, if desired. Freeze until ready to serve. Store in freezer in a zip-top plastic freezer bag up to 1 week. (Do not forget to cover. You do not want them to get freezer burned.)
- Place coated marshmallows on wax paper lined jelly roll pan; freeze 20 minutes.
- Pull out 1 hour before serving and let sit on counter. Drizzle with chocolate (optional). Serve!