Homemade marshmallows are an absolute treat whether you're eating them on their own, making an incredible s'more, or creating a Dessert Charcuterie Board. These Coconut Chocolate Dipped Marshmallows are a whole dessert in one delicious bite!
These marshmallows are great any time of year: with a hot chocolate on a cold winter day, or in the summertime sitting around a campfire!
If you're looking for other dark chocolate recipes that you can eat with your hands, check out my Dark Chocolate Pretzel Peanut Butter Cups or these delicious Sea Salt Dark Chocolate Crispies. And if you'd like another marshmallow option, try these Strawberry Pink Marshmallows!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
The ingredients for Coconut Dark Chocolate Marshmallows are super simple, and you might even have all of them in your pantry already!
- Gelatin: For this recipe, we'll use 3 envelopes of powdered gelatin (about 7 ½ teaspoons). You can also use a gelatin substitute, like agar agar in a 1:1 ratio.
- Granulated sugar: This will mix with the gelatin and corn syrup to make the marshmallow.
- Light corn syrup: This is necessary to make the marshmallow. Dark corn syrup would work as well, but you'll have a different color and flavor to the marshmallows.
- Coconut extract: You can be a bit heavy-handed on the coconut extract - it's a great addition to this recipe!
- Vanilla extract: You always need a little vanilla when you're baking! Did you know you can make your own vanilla extract, too?
- Confectioner's sugar (powdered sugar): You will toss the cut marshmallows in the confectioner's sugar to help make them less sticky to handle. Do not skip this!
- Dark chocolate: The dark chocolate will be melted to dip the marshmallows in. Feel free to use milk chocolate if you prefer.
- Shredded coconut: l like to use unsweetened shredded coconut for this recipe. If you only have coconut flakes, those will work too! You can also coarsely chop coconut flakes to be smaller if you want them to stick a little better.
See full recipe below for detailed instructions.
The key to this recipe is working quickly, but you'll be able to whip these up (pun intended) in no time!
Combine the granulated sugar, corn syrup, salt and ½ cup water in a medium saucepan.
Bring to a boil for 10-12 minutes, swirling the pan occasionally until the sugar reaches 240 degrees F.
Carefully pour the hot syrup into the gelatin mixture and whip until light and fluffy, about 10 minutes.
Quickly pour the mixture into a greased 8x8 inch baking pan and let rest at room temperature or in the fridge, until cooled and solidified. This will be messy!
Once the marshmallows have cooled, cut and toss them in confectioner's sugar to coat each side. Shake off any excess.
Dip each marshmallow in melted dark chocolate, then in shredded coconut. Set on a piece of parchment paper to cool for 2-4 hours.
Hint: Move quickly from whipping the marshmallow in the mixer to pouring it into the prepared 8x8-inch pan. As the mixture cools (which happens quickly), it becomes stickier and harder to manage. It's easier to handle while it's warm so you want to work fast!
Melting the sugar
As you're boiling the sugar and corn syrup mixture, the temperature is incredibly important. Use a candy thermometer to measure when the mixture reaches 240 degrees F. If the temperature is lower, the marshmallows won't set correctly and if it's higher, the marshmallows will be too hard and not fluffy.
Move quickly to pour the mixture into the gelatin while it's still warm. Be careful! Treat this like it's molten lava because it basically is. This is definitely not something that you want to splash or accidentally get on your skin as it will burn immediately.
There are a few easy substitutions you can make to make these marshmallows vegetarian, or to avoid using corn syrup.
- Gelatin substitute: If you don't want to use gelatin, use agar agar in a 1:1 substitution.
- Corn syrup substitute: If you don't want to use corn syrup, use agave nectar (also called agave syrup) in a 1:1 substitution.
This is a very adaptable recipe, but below are a few variations I love!
- Chocolate Mint Marshmallows: Omit the coconut extract and shredded coconut from the recipe. While you're whipping the marshmallows, add 1-2 teaspoons peppermint extract and a few drops of green food coloring until you reach your desired color. Dip the marshmallows in melted chocolate as listed in the recipe!
I also have a recipe for Strawberry Pink Marshmallows, so check that out if you're looking for something pink and summery!
There are a few pieces of equipment that will make this recipe much easier to make:
- A stand mixer is a must-have as you'll be mixing for quite a long time (I like to use a 5-Quart KitchenAid Stand Mixer).
- You'll need a medium-sized saucepan that is large enough to combine your ingredients but also to swirl them around in the pan (I like to use the Great Jones Saucy Pan). Use a pan that seems a bit larger than you need so there is extra space.
- I highly recommend using a candy thermometer like this one.
- You'll want a few good spatulas; I like to use the spatulas and spoonulas from GIR.
- An 8x8 inch baking pan is the perfect size to pour the marshmallow mix into; I use these pans from Wilton. If you have a 9x9 pan or a pan with different dimensions, this will still work, but your marshmallows may be larger or smaller.
- To cut the marshmallows, I find a large chef's knife is easiest to use so you're not making that many cuts. I like this Wusthof 8-inch Classic Chef's Knife.
These Coconut Chocolate Dipped Marshmallows store very well. Pack them in an airtight container or in a sealed plastic bag using sheets of wax paper to separate them into layers and keep them at room temperature. If you're someone that likes your marshmallows a little harder or dried out (we've all left those marshmallow Peeps out on the counter before!), leave them out in the open air to dry out a bit!
Cutting the marshmallows will be sticky: they're marshmallows! Cleaning your knife in between cuts helps, and you can also grease your knife with cooking spray or coconut oil to make the slices a little smoother.
Coconut Chocolate Dipped Marshmallows
- 1 cup water divided
- 3 envelopes unflavored powdered gelatin about 7 ½ teaspoons
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 teaspoons coconut extract
- ½ cup confectioner's sugar
- 4 ounces dark chocolate
- ½ cup shredded coconut unsweetend
- Lightly oil an 8x8 inch baking dish with cooking spray or coconut oil. Sprinkle gelatin on top of ½ cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside to allow gelatin to bloom.
- In a medium saucepan, combine granulated sugar, corn syrup, salt and ½ cup water and stir to combine. Bring to a boil over medium-high heat, swirling the pan occasionally, until the mixture reached 240°F on a candy thermometer, about 10-12 minutes.
- With the mixer on low speed, very carefully pour hot syrup ino the gelatin mixture and mix until the gelatin is dissolved. Add the vanilla and coconut extract.
- Gradually increase the speed to high (do this slowly so there is no splashing) and whip the mixture until very thick and stiff (it will also be white), about 8-10 minutes. Working quickly, pour the mixture into the prepared 8x8 inch pan. This will be very sticky, so you want to do it as quickly as possible. Use a spatula to help spread the mixture evenly in the pan. It doesn't have to be perfect on the top, and it will also settle as it sits.
- Let sit uncovered until firm, about 4 hours at room temperature, or 2 hours in the fridge.
- Once firm, dust a flat surface with a generous amount of confectioner's sugar, then use a butter knife to cut around the outside of the pan and unmold the marshmallow onto the work surface. You will likely have to use your hands to help pull it out, but it will come out in one piece.
- Use a clean, sharp knife to cut the marshmallow into 16 pieces. Clean the knife between cuts, or spray with cooking spray to prevent it from sticking to the marshmallow too much. If there is excess cooking spray on the marshmallows, dab to remove with a paper towel.
- Toss the cut marshmallows in confectioner's sugar, coating all sides. Shake off any excess, then dip the marshmallows into the melted dark chocolate and immediately dip the chocolate side of the marshmallow into the shredded coconut. Place on a sheet of wax paper to let cool at room temperature for an hour or in the fridge for 20 minutes. Remove from the wax paper and serve.