Dark Chocolate Covered Coconut Marshmallows Food

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

DARK CHOCOLATE COVERED COCONUT MARSHMALLOWS

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!

REALLY EASY CHOCOLATE COVERED COCONUT CANDY

Steps:

• In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
• Form into 1-inch balls and place onto wax paper.
• Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
• Dip coconut balls in chocolate.
• Place on waxed paper.
• Refrigerate to harden chocolate.
• Store tightly covered in the refrigerator.

COCONUT CREME CHOCOLATES

Steps:

• In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

TOASTED-COCONUT MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350°F with rack in middle.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
• Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.