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Delicious Chocolate Covered Coconut Marshmallows. photo

Chocolate Covered Coconut Marshmallows.

These Chocolate Covered Coconut Marshmallows are fluffy, tropical, and decadently dipped in dark chocolate with toasted coconut for an irresistible treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Marshmallows
  • 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
Chocolate Coating and Topping
  • 8 ounces high-quality dark chocolate melted
  • 1 tablespoon coconut oil
  • 1/2 cup unsweetened, flaked coconut toasted

Equipment

  • Stand mixer with whisk attachment
  • Medium saucepan
  • Candy thermometer
  • 8x8 inch pan or similar baking dish
  • Offset spatula or silicone spatula
  • Mixing bowls
  • Wire rack
  • Large spoon or fork

Method
 

Prepare Marshmallows
  1. 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.
  2. 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).
  3. 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.
  4. Add 2 teaspoons coconut extract and 1 teaspoon vanilla bean paste to the marshmallow mixture. Whisk briefly to combine.
  5. 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.
Prepare Topping and Coat
  1. Toast 1/2 cup unsweetened flaked coconut in a dry skillet over medium heat, stirring frequently until golden brown (3-5 minutes). Let cool.
  2. Turn the set marshmallow slab onto a powdered sugar-dusted surface and cut into bite-sized squares.
  3. 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.
  4. 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.