1½ cups desiccated coconut
2 sachets (20 grams) gelatine
150 ml water
1⅓ cups caster sugar
½ cup golden syrup
200 grams dark chocolate
Preheat the oven to 160ºC.
Spread the coconut evenly over a baking sheet and toast in the middle of the oven for about 10 minutes or until lightly golden, stirring after 5 minutes. Set aside and leave to cool.
Spread half the coconut in a thin layer over 1 or 2 baking trays and set aside.
Sprinkle the gelatine over half the water in the bowl of an electric mixer. It will soak up the water and form a ‘sponge’.
Combine the sugar, golden syrup and remaining water in a heavy-based saucepan. Bring the mixture to the boil and cook until a sugar thermometer reads 116ºC/240ºF, or until a small amount dropped into water forms a soft ball.
Using the whisk attachment of your mixer (or electric beater), whisk the hot syrup very slowly and continuously into the gelatine mixture, until the mixture becomes very stiff. This will take about 15 minutes.
Using 2 teaspoons dipped in warm water, place dollops of the marshmallow mixture onto the coconut lined trays. Sprinkle the remaining coconut over the top of the marshmallows. Leave to rest at room temperature for 12 hours.
Once completely set, melt the chocolate and cool to room temperature. One by one dip half the marshmallows into the chocolate and return to a tray lined with baking paper. Leave until set and store in a cool place or in the fridge for up to 2 weeks.
Makes about 75