Grease a 9 x 13 inch baking dish and dust with powdered sugar to cover and coat. Set aside.

Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly and let sit a minute or until ready to use.

In a medium sauce pan, combine the coconut milk (or 2/3 cup water), sugar and vanilla bean seeds. Bring to boil and cook for five minutes or until the sugar dissolves. Stir in the gelatin mixture and bring the mix back to a boil. Once boiling, immediately remove from the heat. Allow to cool 10 minutes. Stir in the salt and Kahlua (if using). Beat on high for 15-20 minutes or until stiff peaks form. Pour the marshmallow mixture into the prepared pan. Dust with powdered sugar, cover and let sit for at least 4 hours or overnight. To cut, run a knife along the edges of the pan and turn out onto a surface covered with powdered sugar. Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1 month.

Line two baking sheets with parchment paper.

In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the whole wheat flour, regular flour, cinnamon and baking soda and mix on low speed just until blended and the dough comes together, about 30 seconds. If the dough seems dry add 1 tablespoon water at a time, until the dough comes together.

Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Cut out 3-inches squares and place them about 1 inch apart on the prepared baking sheet. Repeat with the remaining dough. Cover the trays and place in the fridge for 30 minutes or up to 4 days.

When ready to bake the cookies, preheat the oven to 350 degrees F. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are golden to dark brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool).

Once cool, dip each cookie into the melted chocolate until half way submerged. Place on the parchment lined cookie sheet and allow the cookies to set up and dry for 30 minutes or 10 minutes in the freezer. Store in a cool place for up to one week.

Take two graham crackers and spread a little peanut butter on one side. Place two squares of chocolate on the bottom of each graham cracker. Roast your marshmallow over the fire, stove or in the oven. Place the roasted marshmallows on top of the chocolate pieces. Place the other graham cracker on top and sandwich them together. EAT! Make as many s'mores as you wish!