Best 2 Toasted Coconut Marshmallow Squares Recipes
Toasted coconut marshmallow squares are a delightful treat that combines the flavors of coconut, marshmallow, and graham crackers. The combination of textures in this recipe creates a unique and satisfying dessert that is perfect for any occasion. The toasted coconut adds a nutty flavor and a crispy texture, while the marshmallow adds a soft, gooey center. The graham cracker base provides a sturdy and flavorful foundation for the dessert. This recipe is easy to make and can be enjoyed by people of all ages.
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TOASTED-COCONUT MARSHMALLOW SQUARES
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
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.
TOASTED COCONUT MARSHMALLOW SQUARES
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
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:
- Using fresh coconut flakes will give your squares a more intense coconut flavor.
- Toasting the coconut flakes before adding them to the batter will give them a richer, nuttier flavor.
- Be sure to grease the baking pan well before pouring in the batter, as the squares can stick easily.
- If you don't have a 9x13 inch baking pan, you can use a larger or smaller pan, but you may need to adjust the baking time accordingly.
- The squares are best when served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Toasted coconut marshmallow squares are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy marshmallow filling, crispy coconut topping, and gooey chocolate drizzle, 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 squares a try!
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