Reviewed: Dec. 22, 2011

I know there a lot of people who make these and thought I would try them. I did not care at all for the colored marshmellow flavors with the chocolate. The coconut just seemed odd with it. Maybe I'm just a Rocky Road gal.

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Reviewer:

mickdee

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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Nov. 11, 2011

Found these to be a little too sweet. I used sweetened coconut so that may be why.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

Reviewed: Oct. 23, 2011

Great recipe. My mom makes this every year, she substitutes peanut butter for the butter and uses white mini marshmellows - it is to die for !

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Reviewer:

ShelleyS

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Coaldale, Alberta, Canada

Reviewed: Nov. 29, 2010

I have made these for as many years as I can remember, and my mom making them before that. The kids (and adults) absolutely love these and they are so simple to make! I do omit the coconut and roll it into a log on powdered sugar coated waxed paper and chill until set. Then, I just cut into circles, that way you can see all the pretty colors.

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 21, 2008

i used i cant believe its not butter and i think i messed it up not enough chocolate. tastes okay but next time i will use real butter and more chocolate.

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Reviewer:

Jamesmomma

Reviewed: Dec. 16, 2008

My hubby and kids dont like the texture of nuts or coconut in their chocolate, and the recipe works just fine without them. Like another reviewer, I also couldnt find rainbow-marshmellows that were "normal" flavored, so we used the colored marshmellows that are fruit-flavored. Growing up, these cookies were always brought to every church Christmas party...these are just like I remember them. I also prefer to put the marshety-choco mix in a long log down the center of a sheet of wax paper, twist off the ends and secure with twisty-ties, and then refrigerate overnight or for several hours before slicing them. To store them, I put them in an air tight tin separating the layers with sheets of wax paper. I recommend keeping them in a cool spot to keep the chocolate nice and firm until ready to serve.

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Reviewer:

drayface15

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

Reviewed: Dec. 18, 2007

I made these with my mom when I was younger and it was great to find the recipe. I leave out the coconut and they look and taste wonderful.

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Reviewer:

cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 19, 2007

I grew up making these with my mom and I never knew that there was actually a recipe out there. They are wonderful!

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Reviewer:

Ashley

Reviewed: Apr. 15, 2007

These are FABULOUS! I did not role out the dough, though, I prefer my scones less neat. I used a large spoon and dropped them on a cookie sheet like cookie dough. Then with a fork I smashed them down some and then backed. Cooking time is a little longer as they are not as thin, but you can tell they are done. Great recipe!

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