Line an 8x8 baking dish with parchment paper and grease with a small amount of coconut oil.

Sprinkle the cinnamon/arrowroot powder mix on the parchment paper and spread evenly.

Warm ½ cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this but you can use a whisk with a hefty dose of patience too).

Pour the remaining ½ cup of water in small pot and combine with honey, maple syrup and salt.

Heat on medium-high for approximately 10 minutes on your large burner.

Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.

Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).

Pour mixture into prepared 8x8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).

Combine in a small sauce pan and let cool.

Dip firm marshmallows into chocolate, sprinkle some shredded coconut on top and place in the fridge for 30 minutes.

Enjoy!