Coconut S’mores Pudding Sandwiches

By srumbel

Coconut pudding cookies filled with a coconut marshmallow and dipped in chocolate.
from insidebrucrewlife

Ingredients

• 1 c. butter
• 3/4 c. brown sugar
• 1/4 c. sugar
• 2 eggs
• 1 tsp. coconut extract
• 1 pkg. (3.4 oz.) instant coconut cream Jello pudding
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. shredded coconut
• 1/2 c. miniature chocolate chips
• 12 toasted coconut marshmallows
• 2 c. chocolate chips
• 1 Tbsp. shortening
• sprinkles

Preparation

Step 1

1.Cream the butter and sugars until light and fluffy. Add the eggs and coconut extract and beat again. Mix together the flour, baking soda, salt, and dry pudding mix. Slowly add to the butter mixture. Stir in the coconut and mini chocolate chips by hand.
2.Use a teaspoon to scoop out the batter onto a baking sheet. Bake at 375* for 8-10 minutes. The smaller time will make cookies that are slightly underdone. The higher time will be more done. Cool cookies completely.
3.Cut the marshmallow in half. Place a couple cookies at a time on a glass plate and top with half a marshmallow, cut side down. Heat 10 seconds at a time, or until marshmallow is soft and puffed up. Top with another cookie and press down. Let cool again.
4.In a microwave safe bowl, combine the regular chocolate chips and the shortening. Heat for 30 seconds and stir. Repeat until melted and creamy. Dip the cookies in the chocolate and place on wax paper.
Sprinkle with any color sprinkles while the chocolate is wet. Let set before eating. Makes about 24 sandwiches.