Hello! Meet the tiniest, easiest holiday treat you’ll ever make.
I have a soft spot for marshmallows. They make me feel playful and nostalgic—the word alone sounds fluffy and fun, like a sugar cloud you want to sink into. Homemade marshmallows, especially, bring out the kid in me: I could happily eat an entire pan.
Store-bought marshmallows never quite did it for me, but homemade ones are irresistible. This recipe is one of my fail-safe favorites for birthdays, parties, treat bags, or homemade gifts. Coconut marshmallows dipped in chocolate and sprinkled with more toasted coconut? Yes, please.
I first made these for my mom, whose dessert restraint is legendary—she usually enjoys a tiny sliver at a time—yet she couldn’t stop requesting these. They were a hit the moment they appeared, and I knew I had to share the recipe. They’re perfect for the holidays (and make excellent hot chocolate toppers) but just as welcome any time of year.
If you love coconut and chocolate as much as I do, these will become a fast favorite. Imagine them floating in a rich coconut hot chocolate or tucked into holiday cookie trays—delicious and nostalgic with a touch of tropical flavor.
Chocolate Covered Coconut Marshmallows
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Ingredients
- 2 packets of 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
Instructions
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Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle powdered sugar in the pan and shake to coat the bottom and sides evenly.
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In a small saucepan, combine the remaining cold water and granulated sugar. Heat over medium, stirring until the sugar dissolves and the mixture becomes bubbly, about 3–4 minutes. Whisk in the gelatin mixture and bring to a brief boil, then remove from heat immediately. Transfer to the bowl of an electric mixer fitted with the whisk attachment and let cool slightly. Add coconut extract, vanilla bean paste, and salt. Beat on medium-high for 10–15 minutes until the marshmallow mixture is white, glossy, and thick. Spread into the prepared 8×8 pan and dust the top with a little powdered sugar if desired. Let set for about 4 hours or overnight.
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Stir the coconut oil into the melted chocolate until smooth.
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Once the marshmallows are set, cut or pull them into pieces and dip half of each piece into the melted chocolate (or cover the entire marshmallow, if you prefer). Immediately sprinkle with toasted coconut. Let the chocolate set for about 30 minutes before serving.
Notes
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Perfect marshmallow trampoline.