Super Choco-Coco-Mallows

1. 1

   In a medium saucepan, sprinkle gelatin over cold water and let it soften about 5 minutes.

2. 2

   Meanwhile, place coconut into a food processor with the cocoa powder and pulse to chop finely.

3. 3

   Heat gelatin mixture over low heat, stirring, just until gelatin is dissolved.

4. 4

   Stir in corn syrup and transfer to a large bowl.

5. 5

   Chill till thickened, about 15 minutes.

6. 6

   Grease a 9x9 square pan.

7. 7

   Spread 2/3 cup of coconut/cocoa mixture in evenly into prepared pan.

8. 8

   Add egg white and vanilla to gelatin mixture.

9. 9

   Beat at high speed with a whip attachment until thick and creamy, about 5 minutes.

10. 10

    Pour over coconut and sprinkle immediately with another 2/3 cup of coconut.

11. 11

    Set remaining coconut mixture aside.

12. 12

    Chill marshmallows till set, about 2 hours.

13. 13

    Cut into squares and roll in remaining coconut till they are coated on all sides.

14. 14

    Store in an airtight container for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.