Indulge in a delightful culinary journey as we introduce you to an array of tantalizing lemon-coconut marshmallow pops. These irresistible treats are a symphony of zesty citrus and tropical sweetness, perfectly complemented by the soft and fluffy texture of marshmallows. With three delectable recipes to choose from, this article caters to various dietary preferences and skill levels.
For those seeking a classic indulgence, the traditional lemon-coconut marshmallow pops offer a harmonious blend of sweet and tangy flavors. These pops are coated in shredded coconut, adding a delightful textural contrast to the smooth marshmallow filling.
If you prefer a healthier option, the gluten-free lemon-coconut marshmallow pops are a perfect choice. Crafted with gluten-free marshmallows and coated in a mixture of coconut flour and shredded coconut, these pops are a delightful treat for those with gluten sensitivities or celiac disease.
Finally, the vegan lemon-coconut marshmallow pops are a delightful indulgence for those following a plant-based diet. Made with vegan marshmallows and coated in shredded coconut, these pops are a delicious and cruelty-free way to satisfy your sweet cravings.
No matter your dietary preferences, these lemon-coconut marshmallow pops are sure to delight your taste buds and bring a smile to your face. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together.
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.
MARSHMALLOW POPS
Making these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles. -Marcia Porch, Winter Park, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
MARSHMALLOW POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 marshmallow pops
Number Of Ingredients 8
Steps:
- Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
- One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
- Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
- Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).
COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST
I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!
Provided by Artemia
Categories Dessert
Time 1h40m
Yield 16 large slices
Number Of Ingredients 20
Steps:
- To Make The Cake:.
- Preheat oven to 350°.
- If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
- Cream butter and sugar.
- Add egg tolks and beat until thick and lemon colored.
- With a fork, mix together dry ingredients.
- Add dry ingredients alternately with the milk.
- Stir in vanilla.
- Fold in stiffly beaten egg whites.
- Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
- Bake at 350° for 20 minutes.
- Cool completely and remove from pans.
- Freeze if time permits.
- Before filling and frosting, cut off rough edges of cake with sharp scissors.
- To Make The Lemon Filling:.
- When grating rind take special care to not get the bitter white part.
- Put all ingredients in a double boiler.
- Stir over simmering water until thickened (approximately 15-20 minutes).
- Chill.
- To Make The Marshmallow-Like Frosting:.
- Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
- Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
- Meanwhile, beat egg whites until stiff.
- Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
- To Assemble: Remove cake layers from freezer.
- Spread the chilled filling between the layers, trying to not let much of it get out the sides.
- Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
- If the cake slips around, gently slide it back straight.
- Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
- Can be refrigerated.
LEMON MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Food Processor Mixer Citrus Fruit Easter Kid-Friendly Lemon Shower Edible Gift Party Advance Prep Required Small Plates
Yield Makes 64 marshmallows
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- Using a vegetable peeler, remove the zest from the lemons in strips then use a small sharp knife to remove any white pith from the undersides of the zest. Reserve the lemons. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.
- Squeeze and strain enough juice from the lemons to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the lemon juice and water. Let soften while you make the sugar syrup.
- In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
- With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the food coloring, adding more for a darker yellow color.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
Tips:
- For the best results, use fresh lemon juice and zest. This will give your pops a bright, citrusy flavor.
- If you don't have a candy thermometer, you can test the sugar syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
- Be careful not to overcook the sugar syrup, as this will make your pops hard and brittle.
- When dipping the marshmallows in the chocolate, hold them by the stick to avoid getting your fingers messy.
- If you want to add sprinkles or other decorations, do so immediately after dipping the marshmallows in the chocolate, while the chocolate is still wet.
- Store the pops in the refrigerator for up to 2 weeks.
Conclusion:
Lemon coconut marshmallow pops are a delicious and easy-to-make treat that is perfect for any occasion. With their bright citrus flavor and creamy coconut filling, these pops are sure to be a hit with people of all ages. So next time you're looking for a fun and festive dessert, give these lemon coconut marshmallow pops a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love