Summertime is great for marshmallows and s'mores, but if you want to kick those up a notch, homemade marshmallows are the way to go. And if you want to take it a little further, these Coconut and Dark Chocolate Dipped Marshmallows are a whole dessert in one delicious bite!
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These marshmallows are great any time of year: with a hot chocolate on a cold winter day, or sitting around a summer campfire while the kids make s'mores!
The ingredients for this recipe 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 powdered 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.
First, make the marshmallows and then let them cool. Then it's time for the toppings!
Combine the granulated sugar, corn syrup and ½ cup water in a medium saucepan.
Bring to a boil for 10-12 minutes, swirling the pan occasionally.
Pour the hot syrup into the gelatin mixture and whip until light and fluffy, about 10 minutes.
Pour into an 8x8 inch baking pan and let rest at room temperature or in the fridge, until cooled and solidified.
Once the marshmallows have cooled and solidified, they are ready to cut, toss in confectioner's sugar (powdered sugar), and dip in melted chocolate and shredded coconut.
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!
Cutting & dipping the marshmallows
Once the marshmallows have cooled, run a butter knife around the edge of the pan. Sprinkle powdered sugar on a flat surface (such as your countertop or a cutting board), then pry the marshmallow out of the pan onto the surface. Use a clean, sharp knife to slice the block into your desired number of marshmallows.
You may need to clean the knife between cuts - the marshmallow residue will start getting sticky on the knife and make it harder / messier to cut. You can also grease the knife with cooking spray or coconut oil to make cutting easier.
Once cut, roll the marshmallows in powdered sugar in a shallow bowl, then dip into the melted dark chocolate. Dip immediately into a shallow bowl of shredded coconut, then place on a sheet of wax paper to cool. You can cool the marshmallows at room temperature, or in the refrigerator.
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-size 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).
- It's not totally necessary, but a candy thermometer is also handy, 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.
- 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 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 and Dark 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 teh 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 occassionally, until the mixture reached 240°F on a candy thermometer, about 10-12 minutes.
- With the mixer on low speed, 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 and whip the mixture until very thick and stiff (it will also be white), about 8-10 minutes. Quickly pour the mixture into the prepared 8x8 inch pan. This will be sticky, so you want to do it as quickly as possible. Use a spatula to help spread the mixture evenly in the pan; 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.
- 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.