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
1. In a saucepan, add in marshmallow, salt, corn syrup and cook over low-medium heat. Stir occasionally till marshmallow melts.
2. 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.
3. 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.
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