COCONUT MARSHMALLOWS
Categories Candy Mixer Egg Fourth of July Kid-Friendly Coconut Birthday Chill Candy Thermometer Gourmet Small Plates
Yield Makes about 96 coconut marshmallows
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- In a large baking pan spread sweetened flaked coconut evenly and toast in middle of oven, stirring halfway through toasting, until golden, about 12 minutes total. Cool coconut.
- Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and sprinkle bottom evenly with 1 1/2 cups toasted coconut. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
- In a 3-quart heavy saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and extract into sugar mixture until just combined.
- Pour mixture into baking pan and sprinkle 1 1/2 cups toasted coconut evenly over top, pressing lightly to adhere. Transfer remaining toasted coconut to a large bowl and reserve, covered, at room temperature. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
- Run a thin knife around edges of pan and invert pan onto a large cutting board Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.Toss marshmallows in batches in reserved coconut to evenly coat and press lightly to adhere. Coconut marshmallows keep in an airtight container at cool room temperature 1 week.
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Isah saidu tura Hakanake 2
[email protected]These marshmallows are amazing! I'll definitely be making them again.
Alesia Milonenko
[email protected]I'm so glad I found this recipe. These marshmallows are now my go-to treat when I'm craving something sweet.
Jani Na
[email protected]These marshmallows are the perfect addition to any hot chocolate. They melt perfectly and add a delicious coconut flavor.
Suzanne Hubbard
[email protected]I made these marshmallows for a party and they were a huge hit. Everyone loved them!
Chaotic Sisters
[email protected]These marshmallows are perfect for s'mores. They're gooey and sweet, and they hold up well over the campfire.
Debby Olajide
[email protected]I love that this recipe uses simple ingredients. I always have everything I need on hand to make these marshmallows.
Selene Yue
[email protected]These marshmallows were a bit time-consuming to make, but they were worth it. They're so delicious and unique.
md jauel rana
[email protected]I followed the recipe exactly, but my marshmallows turned out too runny. I'm not sure what I did wrong.
Md Miskatur Rahman Suton
[email protected]These marshmallows were a little too sweet for my taste, but they were still good.
Okoth Fred
[email protected]I'm not a huge fan of coconut, but these marshmallows were still delicious. The sweetness of the marshmallow balanced out the coconut flavor perfectly.
Abhinandan Yadav
[email protected]These marshmallows are so light and fluffy. They practically melt in your mouth.
Dawood Khokhar
[email protected]I love the addition of coconut to these marshmallows. It gives them a tropical flavor that is perfect for summer.
Ujjwal Gotame
[email protected]These coconut marshmallows were a hit! They were so easy to make and turned out perfectly. They're the perfect combination of sweet and chewy.