Best 2 Toasted Coconut Marshmallows Recipes
If you're looking for a delicious and easy treat to make at home, toasted coconut marshmallows are the perfect choice. These fluffy, gooey marshmallows are coated in a layer of toasted coconut, giving them a unique and irresistible flavor. They're perfect for enjoying on their own, or for using in other desserts like pies, cakes, and cookies. With just a few simple ingredients and a little bit of time, you can create a batch of toasted coconut marshmallows that will be sure to please everyone.
Let's cook with our recipes!
TOASTED COCONUT MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h40m
Yield 20 to 40 marshmallows
Number Of Ingredients 9
Steps:
- Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
- Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
TOASTED COCONUT MARSHMALLOWS
Steps:
- Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature. Homemade Marshmallows: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Tips:
- To achieve the perfect toasted coconut flavor, toast the coconut in a single layer on a baking sheet and keep a close eye on it to prevent burning.
- Use fresh, high-quality marshmallows for the best results. Avoid using marshmallows that are stale or have been sitting out for too long.
- Be careful not to overcook the marshmallows, as this will make them tough and chewy. Cook them just long enough to allow the sugar to caramelize and the marshmallows to become gooey.
- If you don't have a kitchen torch, you can toast the marshmallows under the broiler. Just be sure to keep a close eye on them to prevent burning.
- For a fun and festive presentation, skewer the toasted coconut marshmallows and drizzle them with melted chocolate or caramel sauce.
Conclusion:
Toasted coconut marshmallows are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a gooey center and a crispy, toasted coconut coating. Whether you enjoy them on their own, skewered with fruit, or melted into a s'more, toasted coconut marshmallows are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give this recipe a try.
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