S’mores Stuffed Cookies with Coconut

Whisk flour, salt, baking soda, baking powder, and cinnamon in a bowl. Set aside.

Crush graham crackers into crumbs, being careful not to take them to the powder consistency. Set aside.

In a large bowl using a mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Add vanilla. Blend well. Slowly add flour mixture blending until just incorporated. Stir in graham crackers, chocolates, and coconut.

Scoop out 1 tablespoon of dough and make an indentation. Place 4 to 5 marshmallows into the indentation. Cover with another 2/3 tablespoon of dough. Form into a flat disc, making sure that the marshmallows are completely covered with dough. The cookie will not spread much during baking. Place on a greased baking sheet. Repeat forming the remaining cookies. Cover and chill overnight or up to three days.

Preheat oven to 350 F.

Uncover the cookies and bake for 8 to 10 minutes. Cool on baking sheet for a minute. Transfer to a cooling rack. Place in front of a fan to speed up cooling process (optional).

Adapted from A Cookie Named Desire.