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.
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Basanta Karki
[email protected]Overall, these coconut marshmallow squares are a delicious and easy-to-make treat that are perfect for any occasion.
Kimbowa Mike ezira
[email protected]These squares are the perfect way to use up leftover coconut and marshmallows. They're also a great way to get your kids involved in the kitchen.
Imran Gazi
[email protected]I love that these squares can be made ahead of time. It makes them a great option for busy weeknights.
Ola Yinka
[email protected]These squares are a great way to satisfy your sweet tooth without feeling too guilty. They're not too heavy or sugary.
Victoria Monday
[email protected]I've tried several different recipes for coconut marshmallow squares, but this one is definitely my favorite. It's so simple and the results are always perfect.
Oppong Samuel
[email protected]I made these squares for my daughter's birthday party and they were a huge success. All the kids loved them!
Rouza Islam
[email protected]These squares are the perfect treat for any occasion. They're great for parties, potlucks, or just a simple snack.
Death Angle Whitewater
[email protected]I love the toasted coconut on top of these squares. It gives them a nice crunchy texture.
Akachukwu Passion
[email protected]These squares are so easy to make, even for a beginner baker like me. They're also a great way to use up leftover coconut and marshmallows.
Binita Binita
[email protected]I've made these squares several times now and they always turn out perfect. They're the perfect combination of sweet and chewy.
jessica Alvarez
[email protected]These coconut marshmallow squares were a hit with my family! They're so easy to make and they taste delicious.