Marshmallows with Dark Chocolate and Toasted Coconut

Homemade marshmallows are so much fun to make, although a bit messy. However, the resulting sweet & pillowy clouds are worth the extra dish scrubbing. You can leave them plain to use in s’mores or hot chocolate, or top them with chocolate & coconut for a delicious dessert that will please adults and children alike. I plan on adding these to my Christmas goody boxes later this year!

makes 20-40 marshmallows, depending on how large you cut them

3 packages unflavored gelatin
1 ½ cups granulated sugar
1 cup light corn syrup
¼ tsp kosher salt
1 tablespoon pure vanilla extract
confectioner’s sugar, for dusting
4 oz bar of bittersweet chocolate recommended: Ghirardelli 60% cacao
about ¾ cup sweetened coconut flakes, toasted to a golden brown

Combine the gelatin and ½ cup cold water in the bowl of a standing mixer, and let sit while you make the syrup.

Combine the sugar, corn syrup, salt, and ½ cup of water in a saucepan and cook over medium heat until sugar dissolves. Raise the heat and let the mixture simmer until it reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed and fitted with the whisk attachment, slowly pour the mixture into the dissolved gelatin. Increase the speed to high and whip until the mixture is thick and fluffy, 10-12 minutes. Add the vanilla and whisk thoroughly.

Butter or spray a 8×12 or 9×13 pan. With a sieve, generously dust confectioner’s sugar to coat the entire pan. Pour the marshmallow mixture into the pan, quickly smooth the top, and dust with more confectioner’s sugar. At this point it is easier to use your hands to pat the top, making it smoother and more even. Allow to stand uncovered overnight.

Turn the marshmallows out onto a cutting board. With a knife or pizza wheel dusted with confectioner’s sugar, cut into squares. Put some confectioner’s sugar in a small bowl and dip and dust each square with sugar to prevent stickiness.

You can eat them just like this, or proceed to the next steps for the chocolate and toasted coconut version.

Lay the marshmallow squares on a cooling rack that has been placed over parchment paper or wax paper to allow for easy clean up later.

Toast the coconut under a broiler until lightly toasted and golden brown. Place in a bowl.

Place a glass bowl over a small pot of simmering water. Add the chocolate to the bowl and melt. When melted and smooth, remove from heat.

Using a pastry brush, brush a good layer of chocolate on the top of a marshmallow and top with coconut. Continue until all of the marshmallow squares are finished.

Leave the marshmallows out until the chocolate has set. Store at room temperature in an air tight container.

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3 Replies to “Marshmallows with Dark Chocolate and Toasted Coconut”

  1. Brilliant! I can’t wait to try these. Just in time for camp fire season:)

  2. I just tried these marshmallows and they are also great for hot chocolate! Just cut them into smaller pieces before you coat them with chocolate glaze and let them rest for a few days before using them. Once they hit the hot chocolate they begin to melt slowly and are delicious.

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