-
1
Cookie:.
-
2
Heat oven to 350.
-
3
Grease and flour 8, 8-ounce ovenproof glass bowls or round ramekins.
-
4
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a medium size bowl.
-
5
Whisk to blend.
-
6
In another bowl, combine buttermilk, oil and egg.
-
7
Add buttermilk mixture to the flour mixture.
-
8
Mix until just blended.
-
9
Divide batter evenly among prepared bowls, a generous 1/4 cup in each.
-
10
Place in oven on a baking sheet.
-
11
Bake at 350 for 18-22 minutes or until a toothpick inserted in centers comes out clean.
-
12
Transfer to a wire rack; cool 10 minutes.
-
13
Invert, remove bowls; cool completely.
-
14
Marshmallow Topping:
-
15
Sprinkle gelatin over 2 tablespoons cool water.
-
16
Let stand 5 minutes.
-
17
Combine egg white powder and 1/2 c warm water in a large bowl.
-
18
Whisk to blend.
-
19
Beat mixture with an electric mixer on high until foamy.
-
20
Gradually add sugar, 1 tablespoon at a time, and beat until thick and glossy.
-
21
Heat gelatin mixture in microwave until dissolved, about 15-20 seconds.
-
22
Pour dissolved gelatin into whipped egg whites, and stir to combine.
-
23
Place coconut in a small bowl.
-
24
(Tint half pink with food coloring, if desired).
-
25
Spread an even layer of frosting all over the rounded side of cakes.
-
26
Press the coconut onto the sides and to cover.
-
27
Continue with remaining cakes.
