Chocolate-Dipped Coconut Marshmallow Puffs

Author: Stacey and Matty   Date Posted:21 June 2018 

Chocolate-Dipped Coconut Marshmallow Puffs

Cooking Tips: Make peeling boiled eggs 100x easier by adding salt to the water before you boil them.1 tsp is all you need for the magic to happen. HAPPY PEELING!

Training Tip: Try new sports, new skills, new apparatus, new stimulus regularly. If you only ever use a barbell you'll only be great with it. Use odd objects like sand bags, stones, kegs and different style barbells. Rotate your torso and move laterally. Ever tried to lunge sideways? Sign up for a weekly team sport (competitive or friendly)


All Well and good to say but how do I implement?

- Change your stimulus through training every 3 weeks. Use a sandbag instead of a barbell etc.

- Work in weekly rotational or lateral work into warm ups or accessary skills

- If possible sign up for a weekly sport outside of gym.


Chocolate-Dipped Coconut Marshmallow Puffs

Imagine dropping these Chocolate Mint Marshmallows into a steaming cup of homemade hot cocoa.


Prep time:  5 hours | Cook time:  10 mins | Serves: 28-36

  • 1 batch basic marshmallow (I used this recipe) made with 3/4 cup maple syrup +
  • 1/2 cup honey
  • 2 tsp coconut extract
  • 1 cup+ finely shredded unsweetened coconut
  • 6 oz dark chocolate bar (use good quality)
  • 1/2 cup nuts, chopped (I used pistachios)
  • 1/2 cup dried fruit, chopped (I used sour cherries)
  • 2 cups of shredded sweet potato or yams



1. To create the puffs, you’ll need a large piping bag. You can either use a dedicated piping bag or use a gallon-size ziptop bag. Before you begin, cut off a small part of the corner of the ziptop bag to pipe out the marshmallow. Line two baking trays with parchment paper and sprinkle with a light layer of shredded coconut. Prep all this before you make the marshmallow because once it’s done, you have to move fast.

2. When you make the marshmallow, add the coconut extract just at the end along with the vanilla extract.

3.Working quickly, load the marshmallow into the piping bag and make circles. Mine were about 1.5 inches wide x 1.5 inches high. Leave enough room between circles because they’ll spread just a bit. Reload the bag quickly and continue to pipe out the puffs.

4. Let these set for at least 4 hours. Longer is better. Overnight would be great. Now you can top your marshmallows. Working with marshmallow and chocolate can be a bit tricky…if the chocolate is too hot, it’ll melt the marshmallow.

5. I melted and tempered my chocolate according to these instructions. Basically, you melt ⅔ of the chocolate over a hot water bath, then add the last ⅓, stirring until the temperature of the chocolate feels cool to the touch. Then, I dipped the puffs into the chocolate one by one. When the chocolate is still wet, sprinkle on your toppings. I did chopped pistachio and dried sour cherries and a bit of shredded coconut tossed with a teaspoon of matcha to make it green. To make the crisscross, load a bit of the melted & cooled chocolate into a small piping bag fitted with a piping tip or small ziptop bag with a tiny amount of the corner cut off. Zig zag your heart out.

6. Let the chocolate cool & harden, then store these in a covered container for up to 3 to 5 days…though the faster you eat them, the fresher they’ll be.

by SimpleRecipePro


Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.


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