Cream Cookies:

-Mix all the ingredients until smooth

-Scoop onto cookie sheets

-Bake at 350 for 12 min

-Transfer to cooling rack to cool completely.

Marshmallow filling:

1. Combine 1/3 cup water + gelatin powder in small bowl, set aside.

2. In small pot, combine sugars, corn syrup + 1/2 cup water. Stir over med/high heat and bring to a boil, then reduce to med/low and track temperature with a thermometer.

3. Once mixture hits 200°, start whipping egg whites to soft peaks.

4. When sugar mixture reaches 240⁰ F, remove from heat and slowly pour into whipped egg whites while mixer is on high speed.

5. Place gelatin mixture into the hot pot that sugar was in, stir until melted then add to the whipping marshmallow.

6. Continue mixing on high speed until bowl is barely warm. The Marshmallow will be thick, fluffy, glossy + stiff.

7. Add Marshmallow to piping bag for piping.

8. Use immediately and don't store in a piping bag.

9.Dip in coconut, peanuts or nuts (optional)

10.Freeze before dipping in melted chocolate.