- 1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream
Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.
Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!
