Chocolate Covered Coconut Marshmallows.
If you’re craving a treat that combines the fluffy, melt-in-your-mouth goodness of marshmallows with tropical coconut flavor and a rich chocolate coating, then these Chocolate Covered Coconut Marshmallows are about to become your new favorite indulgence. This recipe transforms classic marshmallows into something extraordinary by infusing them with coconut extract and vanilla bean paste, then dipping them in decadent dark chocolate and toasting them with flaked coconut. Whether you’re looking to impress guests, delight kids, or just treat yourself, these luscious bites are the perfect answer.
Why This Recipe Works
What makes this recipe truly stand out is the balance between texture and flavor. The marshmallows are soft yet sturdy, thanks to the two packets of gelatin and the precise combination of sugar and water. Infusing the marshmallows with coconut extract and vanilla bean paste adds a nuanced tropical sweetness that complements the deep, slightly bitter dark chocolate. Toasted coconut flakes add a satisfying crunch and an extra layer of coconut flavor, making each bite irresistibly complex. Plus, using high-quality dark chocolate melted with coconut oil ensures a glossy, smooth coating that hardens beautifully. This recipe is a delightful twist on traditional marshmallows, perfect for anyone who loves coconut or chocolate.
Ingredients at a Glance
- 2 packets gelatin
- 8 tablespoons cold water
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 2 teaspoons coconut extract
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- Powdered sugar for sprinkling
- 8 ounces high-quality dark chocolate, melted
- 1 tablespoon coconut oil
- 1/2 cup unsweetened, flaked coconut, toasted
Cook’s Kit
- Stand mixer with whisk attachment – for whipping the marshmallow mixture to fluffy perfection.
- Medium saucepan – to dissolve sugar and warm the syrup.
- Candy thermometer – essential for hitting the perfect syrup temperature.
- 8×8 inch pan or similar baking dish – to set the marshmallows.
- Offset spatula or silicone spatula – for smoothing the marshmallow mixture evenly.
- Mixing bowls – for preparing gelatin and chocolate coating.
- Wire rack – to cool and set the chocolate dipped marshmallows.
- Large spoon or fork – for dipping marshmallows in chocolate.
Chocolate Covered Coconut Marshmallows. — Do This Next
Step 1: Bloom the Gelatin
In a small bowl, sprinkle the 2 packets of gelatin over 8 tablespoons of cold water. Let it sit for about 10 minutes to fully bloom while you prepare the sugar syrup.
Step 2: Make the Sugar Syrup
Combine 1 1/2 cups granulated sugar, 1/3 cup cold water, and 1/4 teaspoon salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer to the pan and let the mixture boil without stirring until it reaches 240°F (soft-ball stage).
Step 3: Whip the Marshmallow Base
Immediately pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment (on low speed to start). Add the bloomed gelatin and beat on high speed for 10-12 minutes until the mixture is thick, fluffy, and has cooled to lukewarm.
Step 4: Flavor the Marshmallows
Add 2 teaspoons coconut extract and 1 teaspoon vanilla bean paste to the fluffy marshmallow mixture. Whisk again briefly to incorporate evenly.
Step 5: Set the Marshmallows
Lightly grease an 8×8 inch pan and dust it generously with powdered sugar. Pour the marshmallow mixture into the pan and smooth the top with an offset spatula. Dust the top with more powdered sugar and let it set uncovered at room temperature for at least 6 hours or overnight.
Step 6: Toast the Coconut
While the marshmallows are setting, toast 1/2 cup unsweetened flaked coconut in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool.
Step 7: Cut and Coat
Once set, turn the marshmallow slab out onto a surface dusted with powdered sugar. Cut into bite-sized squares. In a heatproof bowl, combine 8 ounces melted dark chocolate with 1 tablespoon coconut oil for a smooth, glossy dip. Dip each marshmallow square into the chocolate, then immediately sprinkle with toasted coconut flakes. Place on a wire rack to set.
Step 8: Enjoy
Let the chocolate set completely at room temperature or refrigerate briefly to speed up the process. Once firm, your Chocolate Covered Coconut Marshmallows are ready to enjoy!
Seasonal Adaptations
- Winter Holidays: Add a sprinkle of crushed peppermint candy on top of the chocolate before it sets for a festive touch. Try pairing with Peppermint White Chocolate Mousse Cups No Bake for a complete holiday dessert lineup.
- Summer Treat: Use white chocolate instead of dark and add a hint of lime zest to the marshmallow mixture for a tropical vibe.
- Fall Flavors: Incorporate a teaspoon of pumpkin spice into the marshmallow base for a cozy seasonal twist.
- Party Platter: Mix in chopped nuts like pistachios with the toasted coconut on top for added texture and flavor, pairing beautifully with Chocolate Dipped Cranberry Pistachio Biscotti.
Watch Outs & How to Fix
- Marshmallows not setting: If your marshmallows remain sticky or runny after setting, it might be due to undercooked sugar syrup or insufficient gelatin. Make sure your candy thermometer hits 240°F and your gelatin is fully bloomed.
- Chocolate coating not smooth: If the chocolate seems grainy or seizes, gently re-melt it with a bit more coconut oil over a double boiler.
- Marshmallows too sticky to cut: Dust your knife liberally with powdered sugar and dip it in hot water before slicing to get clean cuts.
- Toasted coconut burning: Keep a close eye during toasting and stir continuously. Remove from heat as soon as it is golden to avoid bitterness.
Make-Ahead & Storage
You can make the marshmallow base a day in advance and let it set overnight. Once coated in chocolate, store the Chocolate Covered Coconut Marshmallows in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated but bring to room temperature before serving for the best texture. Avoid freezing as it can change the consistency of both the marshmallow and chocolate coating.
FAQ
Can I use agar agar instead of gelatin?
Agar agar can be used as a vegetarian alternative, but it behaves differently and may not yield the same fluffy texture. If you choose agar agar, follow specific instructions for setting marshmallows with it and expect a firmer bite.
What type of chocolate is best for coating?
High-quality dark chocolate with at least 60% cocoa content is ideal for a rich flavor that balances the sweetness of the marshmallow. Adding coconut oil helps create a smooth, glossy finish that sets nicely.
How do I prevent marshmallows from sticking together?
Generously dust the marshmallows with powdered sugar after cutting and store them in a single layer if possible. This helps keep them separate and maintain their shape.
Can I flavor the marshmallows with other extracts?
Absolutely! While coconut extract pairs beautifully here, you can experiment with vanilla, almond, or even citrus extracts to suit your taste preferences.
Similar Recipes
- Peppermint White Chocolate Mousse Cups No Bake
- Hot Cocoa Brownie Trifle With Marshmallow Whip
- Chocolate Dipped Cranberry Pistachio Biscotti
Ready, Set, Cook
Now that you have all the tips, tricks, and ingredients lined up, it’s time to whip up these stunning Chocolate Covered Coconut Marshmallows. From blooming the gelatin to the final chocolate dip and toasted coconut sprinkle, each step promises a rewarding experience and a mouthwatering result. Whether you’re gifting them, serving at a party, or indulging on a cozy night in, these marshmallows deliver on flavor, texture, and sheer delight. Don’t forget to experiment with seasonal twists and pair them with other dessert favorites for a truly memorable spread. Happy cooking!
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Chocolate Covered Coconut Marshmallows.
Ingredients
Equipment
Method
- In a small bowl, sprinkle the 2 packets of gelatin over 8 tablespoons of cold water. Let it sit for about 10 minutes to fully bloom.
- Combine 1 1/2 cups granulated sugar, 1/3 cup cold water, and 1/4 teaspoon salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer and boil without stirring until it reaches 240°F (soft-ball stage).
- Pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment (start on low speed). Add the bloomed gelatin and beat on high for 10-12 minutes until thick, fluffy, and lukewarm.
- Add 2 teaspoons coconut extract and 1 teaspoon vanilla bean paste to the marshmallow mixture. Whisk briefly to combine.
- Lightly grease an 8x8 inch pan and dust with powdered sugar. Pour marshmallow mixture into the pan and smooth the top with an offset spatula. Dust with more powdered sugar and let set uncovered at room temperature for at least 6 hours or overnight.
- Toast 1/2 cup unsweetened flaked coconut in a dry skillet over medium heat, stirring frequently until golden brown (3-5 minutes). Let cool.
- Turn the set marshmallow slab onto a powdered sugar-dusted surface and cut into bite-sized squares.
- In a heatproof bowl, combine 8 ounces melted dark chocolate with 1 tablespoon coconut oil. Dip each marshmallow square into the chocolate, then sprinkle immediately with toasted coconut flakes. Place on a wire rack to set.
- Let the chocolate set completely at room temperature or refrigerate briefly to speed up. Enjoy your Chocolate Covered Coconut Marshmallows!
Notes
- For best results, use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
- Dust your knife with powdered sugar and dip in hot water before cutting marshmallows to prevent sticking.
- Store marshmallows in an airtight container at room temperature up to 5 days; refrigerate for longer freshness.
