Best 2 Toasted Coconut Marshmallow Squares Recipes

Indulge in a delightful culinary journey with our collection of toasted coconut marshmallow square recipes, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats are a perfect blend of chewy marshmallows, crispy coconut, and a rich chocolate base, offering a satisfying crunch with every bite. Each recipe in this article presents a unique twist on this classic dessert, ensuring there's something for every palate. From the simplicity of the traditional toasted coconut marshmallow squares to the extravagance of the chocolate-dipped variety, these recipes cater to all levels of baking expertise. Get ready to embark on a sweet adventure as you explore the irresistible world of toasted coconut marshmallow squares.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED-COCONUT MARSHMALLOW SQUARES

Toasted-Coconut Marshmallow Squares image

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

Ingredients

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

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

Toasted Coconut Marshmallow Squares image

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

Ingredients

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

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:

Use fresh shredded coconut: Fresh shredded coconut has a more intense flavor and a chewier texture than dried coconut. If you can't find fresh shredded coconut, you can use unsweetened dried coconut flakes. Just be sure to toast them in the oven before using them.
Toast the coconut: Toasting the coconut brings out its natural sweetness and flavor. You can toast the coconut in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
Use high-quality marshmallows: The marshmallows are the main ingredient in these squares, so it's important to use high-quality marshmallows. Look for marshmallows that are fresh and have a soft, fluffy texture.
Don't overcook the marshmallows: The marshmallows should be melted but not browned. If you overcook the marshmallows, they will become tough and chewy.
Let the squares cool completely before cutting them: This will help the squares to set and hold their shape. If you cut the squares while they are still warm, they will be more likely to fall apart.

Conclusion:

These toasted coconut marshmallow squares are a delicious and easy-to-make treat that are perfect for any occasion. They're sweet, chewy, and have a wonderful coconut flavor. If you're looking for a fun and festive dessert, these squares are sure to please everyone.

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