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Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Yum! Yum! Yum! That’s about all I have to say about these Toasted Coconut Marshmallows. Well…almost all I have to say about them. I purchased a new stand mixer a while back and was searching for the perfect first stand mixer recipe. After all, you have to break a good piece of equipment in properly, right? I was also searching for a finger food dessert for a party I was attending. After some thought and a serious sugar craving, I knew Toasted Coconut Marshmallows would be a hit at the party. I was right! These little babies were flying off the platter and received raving reviews!

With the season turning to candies and desserts for all those parties and family gatherings you will be attending, you will want to make up a batch of these delicious marshmallows. They are sweet, pillowy and irresistable. They also can be stored for a few weeks in an airtight container – so make some now!

Toasted Coconut Marshmallows Recipe

Serves: About 24 Marshmallow Squares

Ingredients

2 cups sweetened dried coconut

3 (1/4 oz) envelopes unflavored gelatin

1 cup water

1 1/2 cups sugar

1 cup light corn syrup

1/4 teaspoon salt

3 teaspoons vanilla extract

1/2 teaspoon coconut extract

Directions

1. Preheat oven to 350 degrees. Pour coconut onto baking sheet in a single layer. Bake until golden brown, about 8 minutes. Remove from oven and set aside.  Cautionary Note: Shield your eyes when opening the oven. Toasted coconut “air” is potent and will sting your eyes!

2. Spray a 9X13 pan with cooking spray. Sprinkle bottom of pan with 1/2 cup of the toasted coconut.

3. Using a stand mixer, add 1/2 cup water to mixer bowl. Sprinkle gelatin over the water and let sit.

4. In a small saucepan, add sugar, corn syrup, salt and 1/2 cup water. Heat over low heat, stirring until sugar dissolves. Increase heat to medium. Bring to a boil without stirring. Use a pastry brush dipped in cold water to wash any sugar crystals down side of pan. Continue boiling until a candy thermoment reaches 240 degrees. Remove from heat and let stand until bubbles subside.

5. Attach mixer bowl to mixer and turn on to low speed. Pour hot syrup into the gelatin misture in a thin stream. Increase speed to high and beat until thick, about 15 minutes. Add vanilla and coconut extracts and beat another minute.

6. Spoon the marshmallow over the toasted coconut already in the 9×13 pan. Dampen your fingers in water and press the marshmallow until it is evenly distributed in pan and smooth on top. Sprinkle another 1/2 cup of toasted coconut over the top of the marshmallow.

7. Let the marshmallows stand uncovered at room temperature for about 2 1/2 hours, until firm.

8. When firm, use a sharp knive to loosen the marshmallows from the edges of the pan and then invert onto a cutting board. Cut the marshmallow into small squares, about 3/4″. Put remaining 1 cup of toasted coconut in a bowl and coat each square liberally.

9. Serve immediately and store leftovers in layers on parchment paper in an airtight container.

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