1 cup mini marshmallows
1 cup flour
3/4 cup light brown sugar
2/3 cup shredded, sweetened coconut
1/2 cup milk
1/2 cup semisweet chocolate chips
1/3 cup cocoa
1/4 cup rolled oats
1/4 cup butter, melted
1/4 teaspoon baking powder
Preheat oven to 350. Grease and flour one 8 inch square pan. In a large bowl, combine flour, brown sugar, oats, baking powder, milk and melted butter thoroughly. Pour onto bottom of prepared pan. Sprinkle with chocolate chips, then coconut. Top with marshmallows. Bake 15 minutes or until marshmallows are golden brown*. Let cool slightly, slice and serve.
*The bottom layer will be rather moist and crumbs will stick to a toothpick if one is inserted into the center of the pan. Do not worry, cookies are completely cooked. The absence of an egg means you can have a very moist, almost “raw” texture without risk of food poisoning.
I had some leftover coconut from recent baking adventures, a tiny bag of chocolate chips and 1/2 a bag of marshmallows on hand so I decided to combine them all into a sort of über bar cookie. The base is brownie-like but not too sweet. The marshmallow adds a touch of gooeyness without being overpowering. All in all, it’s a surprisingly more subtle and adult dessert than its list of ingredients would suggest.