Paula Deen's Coconut Bon Bon's
18 large marshmallows
1 (7 oz) package sweetened shredded coconut
1 cup salted cashews, ground
1 cup heavy cream
½ teaspoon vanilla extract
In a small microwave safe bowl combine cream and vanilla; heat in microwave on High for 1 ½ minutes.
Cover work surface with waxed paper. Combine coconut and ground cashews in a shallow dish or pie plate.
Spear marshmallows one at a time on a skewer or fondue fork and swirl in hot cream mixture for 15 seconds or until surface of marshmallow is softened. Let excess cream drip into bowl. Immediately roll softened marshmallow in coconut mixture. Place on waxed paper to cool. Store in airtight container.