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1
Start by heating an oven to 340F/170C.
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2
Place the marshmallows and butter into a pan and turn on the heat.
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3
Melt while stirring with a spatula to keep it from scorching.
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4
The marshmallows will gradually melt.
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5
It is OK once there are no lumps.
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6
Remove from heat.
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7
Add the finely grated coconut and almonds while it is still hot, and mix everything together until well-combined.
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8
On a cookie sheet lined with parchment paper, wet your finger tips, pinch to about 2-3 cm in diameter, and lay on the sheet.
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9
Press down slight with your fingers to flatten out a little.
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10
It'll spread out while baking, so make sure to give plenty of spaces in between!
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11
You should spread it out even more than shown in the photo for Step 5.
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12
Bake in an oven at 170C for about 10-15 minutes.
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13
Tip: Make sure to keep an eye on them so they don't burn.
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14
They are done once they have turned golden brown and have flattened out.
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15
They are soft right after baking, but will harden immediately.
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16
If you let them sit for a bit, then you will have cookies that have become crispy and crunchy and are light in your mouth!
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17
I thought about forming the cookies into a curve like tuiles, but they are really soft and it's difficult to bend them unless you work fast.
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18
I gave up halfway through.
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19
It's flavored with caramel just like florentine, and crunchy and light in your mouth .
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20
The coconut and almond are fragrant and really delicious!
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21
Another photo of the cookies.
