1. Grease a glass baking dish with coconut oil, then dust with cocoa powder.

2. Heat 1/2 cup water until bubbling.

3. In a medium bowl, combine hot water with gelatin and whisk until the gelatin is dissolved, set aside.

4. In a medium saucepan, heat 1/2 cup water, and honey over medium-high heat.

5. Using a candy thermometer, heat the honey and water until it reaches 250°F (aka, the hardball stage).

6. While the honey and water are heating, beat the 2 egg whites using a hand mixer or stand mixer.

7. Beat the egg whites until stiff peaks form.

8. Pour your honey mixture into the gelatin and water, whisk until it is all combined and there are no lumps.

9. Pour this into the mixing bowl with the egg whites and whip until it becomes thick, like marshmallow cream.

10. Beat for about 10-15 minutes using your mixer.

11. When it's nice and thick, pour it into the prepared dish.

12. Place the dish into the fridge for about 2 hours, until set.

13. You should be able to peel the marshmallow out in a loaf when it's ready.

14. Here is the underside.

15. Place the loaf onto a cutting board and cut into squares.

16. Put the marshmallows into a large bag with some more cocoa powder and toss so the marshmallows are coated on all sides.

17. Store in a large plastic bag, I keep them in the fridge and they last for several weeks.

18. Makes about 25-35 marshmallows, depending on the size that you cut them into.