Best 3 Coconut Marshmallow Squares Recipes

In the realm of delectable treats, few confections can rival the irresistible charm of coconut marshmallow squares. These delightful treats combine the tropical essence of coconut with the fluffy sweetness of marshmallow, creating a culinary symphony that tantalizes taste buds and evokes memories of carefree summers. Whether you're entertaining guests, indulging in a personal treat, or seeking the perfect dessert to complement a special occasion, coconut marshmallow squares stand as an exceptional choice. With their ethereal texture, harmonious flavors, and captivating presentation, these delectable squares are guaranteed to transport you to a realm of pure indulgence.

Let's cook with our recipes!

TOASTED-COCONUT MARSHMALLOW SQUARES

Toasted-Coconut Marshmallow Squares image

Provided by Gina Marie Miraglia Eriquez

Categories Candy Mixer Dessert Christmas Kid-Friendly New Year's Eve Coconut Winter Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 9

Ingredients

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

COCONUT MARSHMALLOW SQUARES

Coconut Marshmallow Squares image

One of my favorite childhood memories includes eating these coconut-covered candies. You can make them throughout the year using a variety of food coloring. -Heather Warner, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen (about 1-1/2 pounds).

Number Of Ingredients 7

Ingredients

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
2 cups sugar
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened shredded coconut, chopped
2 to 3 drops red or yellow food coloring, optional

Steps:

In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares., In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

TOASTED COCONUT MARSHMALLOW SQUARES

Toasted Coconut Marshmallow Squares image

We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.

Provided by Bev I Am

Categories Candy

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 8

Ingredients

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Steps:

Preheat oven to 350 degrees F with the rack in the center of oven.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
Remove from heat and allow to stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
Increase speed to high and beat until very thick, about 15 minutes.
Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board.
Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

Tips:

For a richer flavor, use full-fat coconut milk in the marshmallow filling.
If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
To prevent the marshmallows from sticking to the pan, grease it lightly with butter or cooking spray.
To make the marshmallow filling even fluffier, beat it on high speed with a hand mixer for about 5 minutes, or until stiff peaks form.
For a neater appearance, use a sharp knife to cut the squares.
Store the coconut marshmallow squares in an airtight container at room temperature for up to 3 days.

Conclusion:

These coconut marshmallow squares are a delicious and easy-to-make treat that is perfect for any occasion. With their rich coconut flavor and fluffy marshmallow filling, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these coconut marshmallow squares a try. You won't be disappointed!