In top of a double boiler, melt margarine. Blend in milk, cocoa and vanilla. Remove from heat and blend in coconut and graham wafer crumbs. Wrap each marshmallow with mixture. (A bowl of water nearby helps to keep hands moist.) Roll each one in extra coconut. Place on cookie sheet to freeze. Transfer frozen cookies to a container with a tightly sealed lid and store in freezer.
(Submitted by M. White, Brampton, Ontario)