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