Over the weekend I made two batches of these. They are quite possibly the easiest cookie I make during this time of year. I would have to compare them to Samoa Girl Scout cookies but much much better!
The main ingredient here that I’m working with is butter.
12 graham crackers (4-3/4 inches x 2-1/2 inches)
2 cups of mini marshmallows
3/4 cup of butter
3/4 cup packed brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1 cup sliced almonds
1 cup flaked coconut
Line a 15-in. x 10-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan, cook and stir butter, brown sugar and cinnamon over medium heat until the butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.
Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350 degrees for 15-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles (I use a pizza cutter).
Yield: about 6 dozen (I cut the squares in half so it makes more like 3 dozen. I prefer a bigger cookie because they are so good!) These also freeze well, too.
This came from the Ultimate Cookie Collection cook book, published in 2006. The recipe was submitted by a lady named Dawn Burns of Troy, Ohio.