To make the graham cracker cookies

• Preheat oven to 325°F and line a baking sheet with parchment paper
• Crush the graham crackers until they are grounded fine - use a food processor or just stick them all in a gallon Ziploc bag and crush them.
  15 graham crackers
  
• Mix together the crushed graham crackers, flour, baking powder, baking soda, and brown sugar in a large bowl.
  1 ⅔ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ⅔ cup brown sugar
  
• Add in the butter and milk stirring until combined.
  11 tbs butter, 11 tbs milk
  
• Working with ⅓rd of the dough at a time, roll out the dough into a thin layer, about ¼ of an inch thick. It's easiest to roll the dough out between two pieces of parchment paper.
  
• Using a circular cookie cutter or a cup cut out circles from the dough and carefully transfer them to the parchment lined baking sheet. I like to use a thin spatula to move them and this helps the circles to stay circles.
  
• Bake for 10-12 minutes. They will start to smell like delicious graham cracker cookies by this time! Once baked remove from the oven and let cool completely! Bake up the rest of the cookies.
  
• Once the cookies are cooled, put approximately ¼ cup of marshmallow fluff onto ½ of the baked cookies and refrigerate them. This allows the marshmallow fluff to set up. Refrigerate for at least 20 minutes.
  18 oz marshmallow cream/fluff
  
• After refrigerating, clean up any edges of the marshmallow fluff that spread out past the cookies. Then top each mound of marshmallow fluff with another cookie, making a sandwich.
  
• Heat candy melts and coconut in a bowl in the microwave set to 30% power for 30 seconds, stir and then repeat until melted. This will take about 1-2 minutes in total.
  24 oz dark chocolate candy melts, 3 tbs refined coconut oil*
  
• Line another cookie sheet with parchment paper. Dip the entire cookie sandwich in the chocolate coating, using a spoon to spoon chocolate over the entire thing. Then place the cookie on a parchment lined baking sheet.
  
• Refrigerate cookies to help the candy melts set up. Then cut away any chocolate that pooled around the cookies and enjoy!