So, those floating coconut things in my Skinny Hot Cocoa were these Toasted Coconut Marshmallows. Admittedly, they look a little odd. That said, they also may be the best thing to cross my lips in quite some time. No, really.
I’m easy to please and all, but I assure you that if you love coconut these are an absolute-must make. If you don’t own a stand mixer (the only catch to marshmallow-making is the necessity for a stand mixer), you should immediately forward this to someone you love so they can make them for you. Or, you could always borrow…or even use this recipe as an excuse to purchase a stand mixer (because really, that’s what I would do).
The day I made these marshmallows happened to be on a day we had friends coming over to watch Illini basketball. Mr. Prevention’s friend saw the pan of these odd-looking treats on the counter and just had to ask what they were.
After he shared not being fond of coconut, I insisted still that he try one. Needless to say, I saw a row of Toasted Coconut Marshmallow slowly disappear as the evening wore on. If any recipe were to convert a coconut-hater, this would be it.
Alas, no such luck with Mr. Prevention as of yet…simply because he refuses to try them. I have since decided I am 100% okay with this because I love having these around to curb my sweet tooth with very little damage done. Plus, they stay good for WEEKS in an air-tight container at room temperature.
I was planning to ship some of these to my brother who, like myself, goes ga-ga for coconut. But I decided not to share (don’t judge me, please!). When I make my next batch, maybe I will be so kind.
Because there will be a next time…and maybe I will share.
Toasted Coconut Marshmallows adapted from Authentic Suburban Gourmet
2 1/4 cups unsweetened coconut, shredded
3 envelopes unflavored gelatin
3/4 cup water
2 cups sugar
1 cup light corn syrup
1/2 tsp salt
2 tsp vanilla extract
Preheat oven to 350 F.
Toast coconut on a baking sheet in oven, stirring occasionally until golden, about 7 minutes.
Spray a 9×13 with non-stick cooking spray. Sprinkle bottom with 2/3 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while you make syrup.
Combine sugar, corn syrup, remaining 1/4 cup water, and salt in a 1- to 2- quart heavy saucepan and heat over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat. Insert a candy thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.
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 to 20 minutes. Add vanilla and beat for 1 minute more.
Spoon marshmallow mixture over toasted coconut in baking dish and press evenly with dampened fingertips to smooth top. Sprinkle top evenly with 1 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. I put into the refrigerator for about 15 minutes to help it set and then took it out.
Cut into one inch squares and cover the sides with the remaining toasted coconut. Store in an airtight container.
Yield: about 108 marshmallows (54 servings, 2 marshmallows each).
Nutrition Information (per serving): 68 calories; 2 g. fat; 0 mg. cholesterol; 26 mg. sodium; 12.7 g. carbohydrate; 0.7 g. fiber; 0 g. protein
Result: Positively divine! Nutty and sweet…a big, too! These marshmallows are big making the 54 calorie price tag all the more appealing. As stated above, these stay good for weeks (probably even months) at room temperature in an air-tight container. You’ve been warned…they are addicting! Enjoy!
Weekly Menu: February 12th – 16th
- Sunday: Singapore Chili Crab and Pepper Crab (our Valentine’s Day dinner!)
- Monday: Best Beef Broccoli
- Tuesday: Cream of Mushroom Soup with Light Thyme Biscuits
- Wednesday: Broccoli-Cheddar Risotto
- Thursday: leftovers
There’s so much I want to/need to do today. I need to grade papers and assignments, but I want to ice skate, see The Vow, nap, walk the dog, read…