- 6 ounces [170 g] semi-sweet chocolate chips
- 1 egg
- 1 cup [200 g] icing sugar
- 1 teaspoon [5 mL] vanilla
- 1 bag miniature white marshmallows
- 1/2 cup [125 mL] chopped nuts [optional]
- Grated coconut, to taste
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- Melt chocolate chips; leave to cool.
- Into a bowl, beat together egg and icing sugar; stir in vanilla.
- Mix in miniature marshmallows, then, if desired, chopped nuts.
- Well mix mixture into cooled melted chocolate.
- Sprinkle some grated coconut into the middle of a rectangular piece al foil.
- Pour chocolate marshmallow mixture all over grated coconut.
- Shape mixture into a roll; sprinkle roll all around with more grated coconut.
- Tightly wrap roll into al foil, for coconut to well stick to roll.
- Refrigerated chocolat marshmallow roll for quite a few hours, before slicing roll sideways into approximately 1/2-inch [1.3 cm] thick slices.
- Transfer slices onto a serving plate, and serve.
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