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Chocolate Covered Coconut Marshmallows

5 from 2 votes
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  • 2 packets of gelatin
  • 8 tablespoons of 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


  • 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 some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
  • In a small saucepan, combine the remaining cold water and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3-4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in coconut extract, vanilla bean paste and salt. Beat on medium-high speed for 10-15 minutes, until white and glossy and shiny and thick. Spread in the 8×8 pan and top with a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight.
  • Stir the coconut oil into the melted chocolate.
  • Once the marshmallows are set, dip half of each in the melted chocolate. Or heck, dip them the whole way if you want! Right after dipping, sprinkle the toasted coconut on top. Let them sit for 30 minutes or so before serving.


[marshmallows slightly adapted fromĀ food.com]

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