24 -36 cookies
Ingredients
* 1 cup butter (softened)
* 1/2 cup sugar
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla
* 3/4 cup creamy peanut butter
* 2 1/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 cup marshmallow cream
* 1 cup coconut flakes (sweetened or unsweetened)
Directions
Preheat Oven to 350°F (175°C).
In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
Beat in the eggs one at time, then stir in the vanilla.
Combine the flour and baking soda; stir in to the peanut butter mixture.
Then fold in the marshmallow fluff in just until combined.
When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
Bake for 15 minutes.
Other Ramadan Recipes:
Deviled Crab Boules with Beurre Blanc
Hajar's Best Moroccan Chorba
Hajar's Own Harira - The National Soup of Morocco
Bademjan - Delicious Persian Stew
Kurdish Kubbeh Khamoustah
Peanut Butter Marshmallow Fluff Coconut Cookie
Mom's (ramadan) sandwiches
Mushroom and Carrots Biryani Recipes
The Best Biryani Recipes
Basboosa - Suji Cake (Arabic Semolina Cake)