« Recipe: Chocolate-Coconut Marshmallows »

Chocolate-Coconut Marshmallows

Adapted from The Sweet Life in Paris by David Lebovitz

Yield: 36 marshmallows

Ingredients

1/3 c cold water, plus 6 Tbsp for the gelatin

2 envelopes of gelatin

1 c sugar

1/3 c light corn syrup

3 large egg white

Pinch of salt

6 Tbsp unsweetened Dutch -processed cocoa powder, sifted if lumpy

1 c unsweetened grated coconut

1/4 t vanilla extract

Instructions

Pour 6 Tbsp water in a small bowl and sprinkle the gelatin over the top

In a small, heavy-duty saucepan fitted with a candy thermometer, combine the sugar, corn syrup, and 1/3 c cold water and set over moderate heat. 

While the syrup is cooking, put the egg whites in the bowl of a standing mixer with the whip attachment. When the sugar syrup reaches 225 degrees F, begin whipping the whites slowly with the salt.

As the temperature of the syrup climbs, beat the whites on medium-high speed until they're fluffy and begin to hold their shape.

When the syrup reaches 250 degrees F, remove from heat and scrape in the gelatin. Stir until it's completely dissolved, then whisk in cocoa.

Increase the mixer speed to high and pour the syrup into the egg whites in a slow but steady stream. Avoid pouring the syrup on the whip or it will fling and cling to the sides rather than go into the meringue.

While the syrup is whipping, spread half of the coconut evenly over the bottom of an 8 inch square pan, leaving no bare spots.

Stop the mixer briefly and scrape down the sides and bottom of the bowl, then add the vanilla and continue to whip the marshmallow until it's thick and the side of the bowl no longer feels warm. The mixture will still be a bit runny, like chocolate pudding, but will firm as it sits.

Pour the mixture into the prepared pan and smooth the top as best as you can. Sprinkle the remaining coconut over the top. Let cool at least 4 hours or overnight, uncovered.

To unmold, run a knife around the edge of the pan and turn the marshmallow square onto a large cutting board. Use scissors or a pizza cutter to cut into 36 squares. Toss the marshmallow with the excess coconut that fell off when you unmolded the large square, dredging the sides to coat them completely. Shake each marshmallow to remove excess coconut, then arrange on a serving plate.

Storage: The marshmallow can be stored in a container for up to 5 days at room temperature.