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ginger_mallomars We have our Salted Gingersnap Mallomars up again this year because they were such a hit last year and one of our favorite holiday treats! While these guys might look a little intimidating to make, they totally aren’t! The most difficult part is making the homemade marshmallow…which also isn’t too difficult, once you get over the fear of boiling sugar! :)

These guys make the best DIY holiday gifts and it’s also a little more unique then delicious brittle, toffee and cookies which is fun! You can totally make your own gingersnap cookies to make these special treats extra special, but we just store bought ours to make things a little more simple. The choice is yours! Enjoy! xx, Jenny

One of my favorite things about the holidays are all the festive dessert creations that begin to pop up everywhere. I definitely have more of a salt tooth then a sweet tooth, but even I get tempted by all the sweet goodies this time of year. One of my favorite chocolatey “candies” are mallomars. I love everything about them: the cookie base, soft marshmallow center, and the rich chocolate shell. Everything.

This year we have our own version of mallomars, our Salted Gingersnap Mallomars! Since the holidays are right around the corner I thought it would be fun to replace the traditional shortbread cookie base with a spicy gingersnap cookie! You can totally make your own cookies, but we decided to speed up the process by buying some at the market. We also finished ours with a little touch of sea salt, because who doesn’t love that…seriously?!

These little guys are much easier to dip than you would think, but you need to make sure the marshmallow mounds are stiff enough, or else things will get a little messy. They also make the perfect homemade holiday gift, especially packaged up all nice and pretty! Yay for the holiday season, such a fun time of year. Enjoy! xx, Jenny mallomars mallomar_recipe salted_gingersnap_mallomars

Salted Gingersnap Mallomars

Prep Time: 20 mins
Cook Time: 15 mins
Servings: 40


  • 40 gingersnap cookies


  • 3 teaspoons powdered gelatin
  • 1 cup cold water, divided
  • 2 cups superfine sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt


  • 12 ounces dark chocolate, chopped
  • 2 teaspoons coconut oil
  • sea salt flakes, optional


  • Line ginger snaps up onto a clean baking sheet about ½ inch apart and set aside.
  • For marshmallow: Pour ½ cup of water into the bowl of a stand mixer, sprinkle with gelatin and set aside, allowing the gelatin to bloom. Pour sugar and remaining water into a medium saucepan and bring to a boil. Continue to boil until the mixture reaches 240˚F. Slowly pour the sugar mixture over the gelatin and beat together to combine and allow the steam to escape. After a few minutes turn the speed up and continue to beat for 12 to 15 minutes or until the mixture has doubled and turned white and fluffy (to stiff peaks). Then fold in the vanilla.
  • To assemble: Scoop mixture into a piping bag, fitted with a straight tip and pipe a small mound of marshmallow onto each ginger snap cookie. Set aside.
  • While the marshmallow mounds set, melt the chocolate in a double boiler, over medium heat. If the chocolate is too thick after melting stir in the coconut oil to slightly thin and smooth the chocolate.
  • Once the marshmallow mounds have set, carefully drop the marshmallow topped cookies into the chocolate, one at a time. Gently lift the cookie from the melted chocolate, by resting the base on a fork, and gently shake to remove any excess chocolate.
  • Transfer freshly coated mallomars onto a parchment lined baking sheet. Once all mallomars have been dipped and placed on parchment, sprinkle the tops with a small amount of sea salt and allow mallomars to fully set before serving.


  • **To Toast Marshmallows: After the marshmallows have set, lightly brulee them with a hand held brulee torch (I don’t recommend toasting them in the oven). Allow the marshmallows to cool, about 5 minutes, before dipping them in chocolate.
Calories: 122kcal Carbohydrates: 19g Protein: 1g Fat: 5g Saturated Fat: 2g Cholesterol: 1mg Sodium: 52mg Potassium: 85mg Fiber: 1g Sugar: 13g Vitamin A: 3IU Calcium: 12mg Iron: 1mg

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  1. Louise Not Specified Not Specified

    How many cups of sugar,12 cups???

  2. Cathy Not Specified Not Specified

    The marshmallow topping appears to be toasted in one of the photos but no mention of it in the recipe. Is it? Also assuming 1/2 cup of sugar?

  3. Hisham Abou Nasr Assaad Not Specified Not Specified

    Looks awesome! I tried a recipe once with regular tea biscuits but the fluff had egg whites. I’d definitely try your egg-free recipe!

  4. June @ How to Philosophize with Cake Not Specified Not Specified

    Oh my gosh those are so cute! I love the toasty marshmallow swirls before they’re covered with chocolate, so pretty. Gingersnap is the perfect winter flavor :)

  5. Louise Not Specified Not Specified

    That sounds better. They look so good, I want to try making them.

  6. Bella B Not Specified Not Specified

    Wow these look so yummy!!

  7. Cheese and Chinese Not Specified Not Specified

    These look so delicious! Anything sweet or chocolatey is just better when it’s salted, yum!

  8. Linda | The Baker Who Kerns Not Specified Not Specified

    These are probably so much fun to make! I loved mallomars as a kid! And spicing it up with gingersnap is a great idea.

  9. Monika Not Specified Not Specified

    How long did you leave the marshmallows to set before dipping in chocolate?

  10. Ruth Dear Not Specified Not Specified

    Can you put the measurements in grams? Don’t have cups & ounces in kitchen!

    • Teri Lyn Fisher Not Specified Not Specified

      Unfortunately, I don’t think we will be doing this anytime soon. There must be a conversion you can quickly good online.

  11. Jennifer Not Specified Not Specified

    Trying these right now! Where does the vanilla extract come into play at? I didn’t see it in the directions.

    • Ashley Not Specified Not Specified

      I didn’t notice it in the directions either, but I would assume that you would add it in after the marshmallow had doubled in size. . . at the very end of the process. At least I hope that is the case as I am making these bad boys today!

    • ms n Not Specified Not Specified

      Umm, clearly stated fold in vanilla after mixing sugar mix over gelatin…

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  13. Melissa Case Not Specified Not Specified

    OH. MY. GOD. Let me say that again: OH. MY. GOD. You people are sorceresseseseses. And I need to get these in my belleh ASAP.

  14. Holly Not Specified Not Specified

    How long will these keep for?

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  16. Denny Felizzi Not Specified Not Specified

    I got it the first time. 2 cups of sugar. (?) Really people.
    Not that difficult if you read the recipe.
    I’m makin’em!!!!!

  17. 2pots2cook Not Specified Not Specified

    Oh boy ! Definitely on my to do list ! Have a pleasant week !

  18. Jessica Gavin Not Specified Not Specified

    Yum, these look delicious! :)

  19. Kat Devanney Not Specified Not Specified

    When do we use the 1/4 tsp salt? Also, what do you mean by ‘superfine’ sugar, powdered sugar? Or just normal granulated sugar??

    • Christine Stutz Not Specified Not Specified

      Superfine sugar is exactly what it sounds like, finely ground granulated sugar, also known as bar sugar because it dissolves easily in cold drinks. You can find it on the shelf and it’s labeled Superfine Sugar.

  20. Lauren Not Specified Not Specified

    Did you mean 3 teaspoons of Gelatin not 3 tablespoons?

  21. Faye Not Specified Not Specified

    Approximately how long will these stay fresh?

  22. Rachiel Not Specified Not Specified

    could I just use my large marshmallows for this recipe? :)

    • Jenny Park Not Specified Not Specified

      You can but the shape + texture will be a little bit off + you’ll have to stick the marshmallow to your base will something (maybe some of the chocolate coating) still delicious though, I’m sure :)