Macaroons

Ingredients:

• 4 egg whites
• 1/2 tsp salt
• 1 cup sugar
• 4-ish cups coconut (the grocery store sold 4 1/3 cups bags, so I just used 1 bag)

Preparations:

1. Preheat oven to 375  F. Lightly grease a baking sheet.
2. Beat together the egg whites with the salt in a stand mixer until it forms soft peaks. Add the sugar slowly while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture in tablespoon sized piles onto the prepared sheet, spacing about 2 inches apart.
3. Bake in preheated oven for about 10-12 minutes or until the tips and edges start to golden.

Hot Chocolate Mix

Ingredients:

• 5 tablespoons cane sugar
• 1/4 cup cocoa powder
• 2 teaspoons cornstarch
• Pinch of sea salt

Preparations:

1. In a small mason jar, pour in all the ingredients. Put on the lid and shake. 
2. To make hot chocolate, stir a couple of tablespoons of the mix into a mug of warm milk. Top with marshmallows and whipped cream.

Marshmallows

Ingredients:

• 1 cup cold water, divided
• 3 0.25 oz. packets Unflavored Gelatin (0.75 oz. total)
• 2 cup sugar
• 2/3 cup corn syrup
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup cornstarch
• 4 or 5 drops of mint extract (optional #1 - Peppermint Marshmallows)
• 1/2 tsp red food coloring (optional #1 - Peppermint Marshmallows)
• 10 drops orange extract (optional #2 - Orange Marshmallows)
• 1/2 cup jam or jelly (optional #3 - Berry/Fruity Marshmallows)
• 1.5 tsp ground ginger (optional #4 - Gingerbread Marshmallows)
• 1.5 tsp cinnamon (optional #4 - Gingerbread Marshmallows)
• 1/2 tsp ground cloves (optional #4 - Gingerbread Marshmallows)
• 1/4 cup molasses (optional #4 - Gingerbread Marshmallows)

Preparations:

1. Line 2 8x8 inch baking pans with foil. Coat foil lightly with nonstick spray.
2. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
3. Meanwhile, combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium/low heat until sugar dissolves.
4. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
5. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
6. Add vanilla and any optional flavors and stir to blend, about 30 seconds longer.
7. Scrape the marshmallow mixture into prepared pans. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
8. Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray or the cornstarch mixture.
9. Cut marshmallows into squares, roughly 1.5"x1.5".
10. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to cookie rack over a sink, shaking off excess mixture.
11. Store the marshmallows in an air-tight container.