The cookbook this recipe was from (Gale Gand's Just a Bite
) called these cookies "marshmallow moons," which threw me off at first, but when I realized they were Mallomars, I knew they needed to be made as a late Christmas present for a friend who loves Mallomars and mourns their absence when the hotter weather makes them impractical to truck around and they disappear from grocery stores.
They were time-consuming because there was a lot of waiting for things to cool before moving on to the next step, but worth it. The cookies were denser and a little more interesting than the cookie layer of a commercial Mallomar (they had cinnamon in them). Making the little circular cookies and letting them cool was the first step, and then the marshmallow got made and piped on, which was insanely messy because I didn't whip it thick enough at first.
They were already pretty cute in this state, but they'd have been really messy to eat, the marshmallow was super-sticky. I'd never made marshmallow before, and it was delicious. It was much fluffier and lighter than the commercial Mallomar marshmallow for the first couple days after the cookies were made, but then it started to settle and get denser.
The marshmallow had to set for a few hours, and then the cookie-mallows were dipped in melted chocolate. They were surreally shiny for a while. (Sorry these pictures aren't the best quality, my kitchen is a horrible place to take photos at night.)
This is what they looked like the next morning, cooled into their matte state. I added sprinkles while the chocolate was still gooey, which might have been overkill. It was impossible to resist! They were like tiny blank canvasses!