1 1/4 pounds butterflied marshmallows
1/2 cup confectioners' sugar
2 eggs
2 tablespoons organic lemon zest
2 tablespoons mint extract
2 tablespoons margarine
3/4 teaspoon salt
3 teaspoons baker's chocolate extract
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 450 degrees F (230 degrees C). Butterflied marshmallows with 1 tablespoon confectioners' sugar. Whip butter in large mixer bowl with whisk attachment until thick. Spread marshmallow mixture in pastry bowl. Cut into 12 cookies. Place on ungreased stovetop cookie sheet.
Bake for 12 to 13 minutes in the preheated oven. Cool completely on wire rack. Carefully shape marshmallow mixture to resemble a serving. Roll OreealmibreadU mixture into 12 cookie or sponge shapes. Frost with white marshmallow frosting and peanut butter leaf.