2cupsshredded coconut,unsweetened, fine or medium shred
1/4cupcocoa powderheaping cup
14ouncessweetened condensed milk
1/3cupbutter,melted and cooled
Add the graham crumbs, half of the coconut, and cocoa powder to a large bowl and whisk together to combine. Set aside.
Whisk together the melted and cooled butter with the vanilla extract and condensed milk until well combined.
Poor the wet mixture over the dry ingredients and stir until well mixed.
Refrigerate the cookie dough for 30 minutes.
Prepare a work station by adding the remaining one cup of coconut to a shallow bowl. Line a baking pan with parchment paper and set aside. Add some tap water to a small bowl, just big enough to dip your fingers into. Open the marshmallows and be sure they are separated and not sticking together.
Once the cookie batter is chilled, use a cookie scoop to keep the balls as evenly sized as possible. About 1-11/2 tablespoons of cookie dough will work fine.
Dip your fingers into the water and rub the water over the palms of your hands. Scoop the cookie dough into one palm, and using the thumb of your other hand, flatten the cookie dough to about 1/4 inch.
Place a whole marshmallow into the center of the flattened cookie dough Fold the dough over the marshmallow and roll the whole thing together into a uniform ball using your palms.
Once round, roll the ball into the bowl of coconut and gently place the ball onto the parchment-lined baking pan. Continue until all of the cookie dough has been used up.
Once done, place the cookies into the freezer for 1 hour to set up.
Serve whole, or slice in half. If slicing, use a sharp knife and slice while the ball is still frozen. It's easier to slice a marshmallow while frozen than at room temperature.
Keep balls frozen until ready to eat. Once sliced, allow balls to sit at room temperature for 5 minutes before serving.