Best Dark Chocolate Covered Coconut Marshmallows Recipes

Easy Chocolate Covered Marshmallows! image

Provided by Sharon123

Time 7m

Yield 14 marshmallows

Number Of Ingredients 5

1 cup semi-sweet chocolate chips (or you can use dark, milk chocolate, bittersweet)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)

Steps:

In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

Dark Chocolate covered Coconut Marshmallows image

Provided by Amy Croyle

Number Of Ingredients 9

3 pkg gelatin, unflavored
1 c cold water, divided
2 c sugar
1 c light corn syrup
1/8 tsp salt
1 bottle 1fl. oz coconut extract
1 pkg semi-sweet chocolate chips
1 Tbsp coconut oil
toasted coconut for top optional

Steps:

1. Line a 13 by 9 inch pan with foil and pray with non stick cooking spray; set aside
2. In a larg mixing bowl (I use my kitchen aid mixer bowl) sprinkle gelatin over 1/2 cup water; set aside.
3. In a large heavy saucepan, combine sugar, corn syrup, salt, and remaining water. Bring to a boil, stiring occasionally. Cook without strring, until a candy thermometer reads 240* (soft-ball sstage)
4. Remove from heat and gradully add to gelatin in a small stream while beating. Beat on high speed until mixture is thick and the volume has doubled, about 15minuts, it should look like marshmallow cream, beat in coconut extract.
5. Spread into prepared pan, cover and let stand 6 hours or over night.
6. Lift marshmalllow out using foil, with a pizza cutter coated with cooking spray (you can use a knife to) cut into 1 1/2 in squares.
7. Melt bag of chocolate chips and coconut oil in microwave safe bowl in microwave. start with one minute and then continue for 30 second interavls till smooth, do not over heat!
8. Dip bottoms of marshmallows in chocolat and place on waxed paper. Transfer remaining chocolate to a plastic ziploc bag, cut off small amount of a corner and use to drizzle chocolate over the tops of the marshmallows. Top with toasted coconut if you so wish. Let harden, this can take different amounts of time depending on house temperature. Enjoy!