Super Choco-Coco-Mallows

Directions

1. 1
   In a medium saucepan, sprinkle gelatin over cold water and let it soften about 5 minutes.
2. 2
   Meanwhile, place coconut into a food processor with the cocoa powder and pulse to chop finely.
3. 3
   Heat gelatin mixture over low heat, stirring, just until gelatin is dissolved.
4. 4
   Stir in corn syrup and transfer to a large bowl.
5. 5
   Chill till thickened, about 15 minutes.
6. 6
   Grease a 9x9 square pan.
7. 7
   Spread 2/3 cup of coconut/cocoa mixture in evenly into prepared pan.
8. 8
   Add egg white and vanilla to gelatin mixture.
9. 9
   Beat at high speed with a whip attachment until thick and creamy, about 5 minutes.
10. 10
    Pour over coconut and sprinkle immediately with another 2/3 cup of coconut.
11. 11
    Set remaining coconut mixture aside.
12. 12
    Chill marshmallows till set, about 2 hours.
13. 13
    Cut into squares and roll in remaining coconut till they are coated on all sides.
14. 14
    Store in an airtight container for up to a week.