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Daring Bakers Make Coconut & Toasted Almond Mallows(Chocolate Covered Marshmallow Cookies)

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
I was really freaking out that I wouldn't get this challenge done for various reasons. Time really is flying this year and I have still not come to grips that we are in summer.We had a choice of two cookies, but I was only keen to Mallows( Chocolate covered marshmallow cookies). In Pastry Camp a few weeks back we made chocolate marshmallows and they are really fun to make.I decided to flavor my marshmallows with Coconut extract and top the chocolate shell with toasted almonds. Think Almond Joy.I loved the presentation. Banana extract would have rocked too. I ran out of chocolate as I was dipping and added some pink candy coating to the pan to finish off the rest of the Mallows.These I topped with Swedish Pearl sugar and purple sugar. How good were they? I think the pictures can speak for themselves. One note I find the recipe misleading in terms of the time frames. Be sure to set aside a few hours because this needs to be done in stages. And make sure your workplace is cool. A hot kitchen is not ideal for working with chocolate. Helene gave me a tip, to let the chocolate sit out for about hour after dipping before placing in the fridge to help set , so the chocolate wouldn't bloom. She also suggested shortening as I didn't have vegetable oil.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies
• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
•3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows
1. In a mixer with the paddle attachment, blend the dry ingredients.2. On low speed, add the butter and mix until sandy.3. Add the eggs and mix until combine.4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.6. Preheat the oven to 375 degrees F.7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.10. Line a cookie sheet with parchment or silicon mat.11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.12. Lift out with a fork and let excess chocolate drip back into the bowl.13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract * I substituted Coconut Extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.2. Sprinkle the gelatin over the cold water and let dissolve.3. Remove the syrup from the heat, add the gelatin, and mix.4. Whip the whites until soft peaks form and pour the syrup into the whites.5. Add the vanilla and continue whipping until stiff.6. Transfer to a pastry bag.
Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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Memória said...

I wish I were as creative as you are! Your cookies look beautiful!

I posted my entry already (2-3 days ago), but for some reason, it isn't showing up. I scheduled it for 12 midnight...oh well.

I guess once I get comfortable with these challenges, I can start being more creative. :D

Dolores said...

Gorgeous mallow-mars! What a fun challenge this one was!

The Caked Crusader said...

these look divine - I could eat the lot

Dhanggit said...

they came out perfect glamah!! sooo yummilicious!!

Judy@nofearentertaining said...

Beautiful job Courtney! I love that you flavored the marshmallow!!!

Andrea said...

Beautiful! The little marshmallow puffs have a perfect shape. I like the Almond Joy idea, yum.

maybelle's mom said...

they look great and thanks for passing on those tips about the chocolate.

Jenny said...

They look delicious, and I can't think of anything better than toasted coconut with this. Yum.

Mary said...

Your mallows are beautiful! I love the idea of making the marshmallow coconut flavored!

Jen said...

I'll bet the almond joy flavoring on these was fantastic. I tried the other cookie recipe but would really like to come back to this one and try to do a homemade marshmallow.

Aparna said...

I'm happy you found the time to make them, Courtney. They're just perfect. Love the touch of coconut.

Nina Timm said...

Oh my mother, that looks good!!! I love the texture that you have added with the hazelnuts!!!!

Rosa's Yummy Yums said...

Your cookies look so pretty! I love the decorations! Very well done, my friend!



Tartelette said...

Gimme gimme gimme! Gorgeous flavors and outcome! Glad I could help a bit :)

creampuff said...

You absolutely rock! I love the toasted almonds ... nice touch!

Elle said...

Beautiful mallows...I'd love to eat some. :)

Justin said...

they look amazing

chou said...

Almond joy love! Happy. Shortening is a great idea for a hot Chicago kitchen, as it is solid at higher temps than veggie oil (yep, a well-duh moment, but that carries over into our chocolate and so on . . .)

Dharm said...

Looks just lovely!! Wish I had some now...

Audax said...

Beautiful work. These mallows are to die for and the flavour is inspired. Wonderful effort on this challenge. Cheers from Audax in Australia

kellypea said...

You had me at the "think Almond Joy." No problema! Just gorgeous work on these. I have some tiny bottles of intense flavoring and was headed down that path but chickened out. You heard my squawking, right? :)

Toni said...

I grew up with mallowmars - the commercial version of these cookies. Now you've got me drooling for these! Coconut and toasted almond? Oh dear.... How did you have enough to photograph? They would have been gone if I had made them!!!

Rose&Thorn said...

I wish I had you kind of talent. Those cookies look so good. Thank you for the recipe, I will file it away and make it when I have a day off work.

RecipeGirl said...

These turned out gorgeous :) I'd love to do something similar sometime. Wonder how a blob of dulce de leche would work in there somewhere!

Lori Lynn said...

Love the challenge, (for you, not me)
Awesome photos.

The Duo Dishes said...

Totally missed your challenge! Making marshmallows is something we want to try soon.

Y said...

They look fantastic! I love your use of coconut in this.