Mmmm…There’s nothing better than a mug full of chocolate on a cold winter’s night. amiright? Especially when said mug is overflowing with fluffy marshmallow goodness.
I can feel the judging eyes through the computer screen. You don’t think I know what I’m talking about because “it doesn’t get cold in Hawaii”, right?
Well, I’m here to tell you that it does get cold in Hawaii. Sure, not below-freezing cold. But cold enough for our coconut oil to turn solid(ish).
Solid(ish) oil = cold. It’s science.
Speaking of coconuts (kinda) go back to that mug of hot chocolate with me. Imagine it now overflowing with fluffy, COCONUTTY marshmallows. Ohhhh yeah. It’s as good as you think it is. And they are super easy to make!
I’m sharing the recipe with you now, so wipe that drool off your chin and get in the kitchen!
- 2 packs gelatin
- 8 TB cold water
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- confectioner's sugar for dusting
- In a small bowl, pour gelatin and stir in 8 TB cold water. Set aside.
- Grease an 8x8 pan with butter, then sprinkle confectioner's sugar in pan to coat well.
- In a small saucepan, combine 1/3 cup cold water and the granulated sugar. Over medium heat, continue stirring until the sugar has dissolved (approximately 3-4 minutes)
- Add gelatin mixture to the saucepan and whisk until boiling. Once boiling, remove from heat.
- Pour saucepan contents into bowl of electric mixer and let cool (about 5 minutes)
- Add coconut extract, vanilla extract and salt.
- With the whisk attachment, beat the mixture on medium-high speed for 10-15 minutes. Just enough for the mixture to turn white, shiny and thick.
- Spread into your 8x8 pan and top with confectioner's sugar.
- Place into fridge and allow to set until ready to serve (approximately 3 hours)
- Want to make these extra special? Try dipping them in melted dark chocolate and sprinkling toasted coconut or macadamia nut on top!