Coconut Cream S'mores


Light and airy coconut water marshmallow meets rich and decadent chocolate ganache on top of a buttery graham cookie. An impressive dessert but broken down into three easy steps.


 

Make the cookie crust


Bowl#1

16 tablespoons butter, softened

1/2 cup dark brown sugar

3 ounces honey

1 teaspoon salt

1/2 teaspoon salt

1 teaspoon vanilla extract

1 dash graham extract, optional

Bowl #2

2 cups all-purpose flour

1/2 cup whole wheat flour



1

Preheat the oven to 325 degrees Fahrenheit and prepare a 9x13 pan by lining the bottom with parchment paper and lightly spraying with nonstick spray.


2

Cream together all the ingredients in the first bowl until thick and smooth, around 3-5 minutes.


3

Add in the second bowl and mix until thoroughly combined.


4

Spread the dough evenly in the prepared pan and bake until just set. Remove and let cool in the pan.


 

Make the chocolate ganache


In a saucepan:

24 oz. semi-sweet chocolate, chopped or chipped

10 ounces heavy cream


1

Over low heat, gently stir the chocolate and cream until melted and smooth.


2

Pour the ganache over the cookie crust and spread evenly. Let cool in the fridge for an hour.


 

Make the marshmallows


In a saucepan:

1/2 cup coconut water

1/2 cup light corn syrup

2 cups granulated sugar

2 tablespoons coconut extract

Tiny pinch of salt

Bowl #1

1/2 cup coconut water

3 1/2 packets of powdered gelatin


 

1

In bowl #1, sprinkle the gelatin powder over the coconut water and let sit for 10 minutes. If you're using a stand mixer, you can do this in the bowl of the stand mixer. If you're using a hand mixer, make sure the bowl is large enough to whip the whole batch of marshmallows; medium to large size.


2

In the saucepan, stir all the ingredients together and place over medium heat. Attach a candy thermometer and cook the mixture until it reaches 240 degrees Fahrenheit. Once it reaches 240 degrees Fahrenheit, pour the hot mixture over the bloomed gelatin in the first bowl.


3

Beat the mixture for five minutes. It will become white and fluffy and grow in volume.


4

After five minutes, spread the marshmallow evenly over the chocolate ganache in the pan. Dust the top with a tiny bit of powdered sugar and let cool, uncovered, in the fridge until set.


5

Run a knife around the edges of the pan to help release the bars. Cut into any shape or size you like.