Pina Colada Parfaits

1 10oz. bag marshmallows
1½ cups heavy cream
20 oz. crushed pineapple, drained and pressed
½ cup coconut flakes plus 2 tbsp
7 coconut macaroon cookies

In saucepan, stir marshmallows and ¾ cup of the cream. Cook and stir occasionally
until marshmallows are completely melted and blended, about 15 minutes.
Scrape marshmallow mixture into a large bowl. Place bow in ice water.
Let cool until slightly thickened, 5 minutes.

Meanwhile, in med. Bowl, beat remaining cream until soft peaks form. Fold pineapple
and ½ cup coconut into marshmallow mixture. Then gently fold into
whipped cream.

Chop cookies into coarse crumbs. Into each of 8 parfait glasses or dessert
bowls, spoon 1 tbsp cookies. Layer each with 1/3 cup marshmallow mixture,
1 tbsp cookies and 1/3 cup marshmallow mixture. Cover with plastic wrap; chill 30 minutes.

In dry skillet, toast 2 tbsp. Coconut until golden and crisped. Remove wrap from
the parfaits. Sprinkle with toasted coconut. Serve chilled.