Total Time
35mins
Prep 35 mins
Cook 0 mins

I got this recipe from an old library book I found at a garage sale. It's a bit different from most other marshmallow recipes I've seen. Kids LOVE these.

Ingredients Nutrition

Directions

  1. In a medium saucepan, sprinkle gelatin over cold water and let it soften about 5 minutes. Meanwhile, place coconut into a food processor with the cocoa powder and pulse to chop finely.
  2. Heat gelatin mixture over low heat, stirring, just until gelatin is dissolved. Stir in corn syrup and transfer to a large bowl. Chill till thickened, about 15 minutes.
  3. Grease a 9x9 square pan. Spread 2/3 cup of coconut/cocoa mixture in evenly into prepared pan.
  4. Add egg white and vanilla to gelatin mixture. Beat at high speed with a whip attachment until thick and creamy, about 5 minutes. Pour over coconut and sprinkle immediately with another 2/3 cup of coconut. Set remaining coconut mixture aside.
  5. Chill marshmallows till set, about 2 hours. Cut into squares and roll in remaining coconut till they are coated on all sides.
  6. Store in an airtight container for up to a week.

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