S'mores are the standard for camping trips, but these tropical fruit s'mores are anything but standard.
8 regular-sized marshmallows
8 (3-inch) soft molasses cookies
1 large mango, peeled pitted and sliced
Caramel sauce, purchased or homemade, see recipe (optional)
Coconut, toasted* (optional)
Dry roasted macadamia nuts, chopped (optional)
- Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside.
- Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices.
- Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired.
- Top with remaining cookies.
Makes 4 servings.
*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.
Recipe and photograph provided courtesy of Pork, Be Inspired®.