MARSHMALLOWS WITH COCONUT
Better than marshmallows from the store.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 8h35m
Yield 48
Number Of Ingredients 8
Steps:
- Spray an 8-inch square baking pan with cooking spray.
- Mix cold water and gelatin together in a bowl until gelatin is dissolved.
- Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
- Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
- Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.5 g, Fat 4.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 7.5 mg, Sugar 11.9 g
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.
HOMEMADE COCONUT MARSHMALLOWS
This is my favorite time of year to make old-fashioned treats. And while there are so many wonderful traditional Christmas cookies, I like to make something no one is expecting: my homemade coconut marshmallows. Grocery-store marshmallows are fine for toasting s'mores, but once you've tasted a homemade marshmallow, you'll never go back to store-bought. And you won't believe how easy they are to make! All I do is put a mixture of gelatin and water in an electric mixer fitted with the whisk attachment and slowly mix in sugar syrup and flavorings. Then I pour the mixture into a pan, let the marshmallows set on the counter overnight and cut them into squares in the morning. These, made with pure vanilla extract and toasted coconut, are my favorite; they're lighter than air and they just melt in your mouth. I'm thinking Santa might even be delighted to find these waiting when he comes down the chimney-unless the kids eat them first!
Provided by Ina Garten
Time 8h40m
Yield 20 to 40 marshmallows
Number Of Ingredients 7
Steps:
- 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.
- 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. Turn the mixer to high and whip the mixture for about 15 minutes, until very thick. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8-by-12-inch nonmetal baking dish with confectioners' sugar. Sprinkle half the coconut evenly in the pan, pour the marshmallow mixture into the pan, smooth the top and sprinkle the remaining coconut on top. Allow to stand uncovered at room temperature overnight, until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Roll the sides in confectioners' sugar and store at room temperature.
- To toast coconut, place it in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned.
MOM'S BEST MARSHMALLOW & COCONUT FRUIT SALAD RECIPE - (4.5/5)
Provided by carvalhohm2
Number Of Ingredients 6
Steps:
- Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.
TOASTED-COCONUT MARSHMALLOW SQUARES
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
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.
COCONUT-ICE MARSHMALLOWS
A sweet shop version of the squidgy squares, flavoured with coconut liqueur - one for the grown-ups
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Makes 40-50 depending on the size
Number Of Ingredients 9
Steps:
- Toast half the coconut in a large, wide pan over a very low heat. Keep stirring the whole time so the coconut toasts evenly. When the flakes are tinged golden brown, tip into a bowl to stop them cooking any further.
- Line 2 square tins or dishes (18cm or 16cm) with baking parchment. Spread half the toasted coconut evenly over the base of one, and half of the untoasted coconut over the base of the other.
- Put the gelatine leaves, one by one so that they don't clump together, in a large bowl of cold water and leave to soften while you make the marshmallow mixture. Put the sugar, liquid glucose and 200ml cold water in a small, deep heavy-based saucepan, so that the mixture will be deep enough to get a thermometer reading. Place over a low heat until the sugar has dissolved completely. Turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (about 125C) - this will take a while. If you don't have a sugar thermometer, drop a little of the syrup into a glass of very cold water - if it sets to a firm but malleable ball, it's ready.
- While the sugar is boiling, beat the egg whites in a large bowl with an electric whisk until stiff.
- When the syrup has reached the right stage, pour it in a steady stream into the egg whites while you continue whisking - making sure it hits the egg whites before the whisk blades. Lift the gelatine leaves out of the water, squeeze out any excess water and add, one at a time and still whisking continuously, to the mixture. Add the vanilla and Malibu, and continue whisking - the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until it's very thick, just pourable.
- Scrape half the marshmallow mixture into the toasted coconut tin and spread the top to flatten as much as possible, then sprinkle over the remaining toasted coconut.
- Add some pink food colouring to the second half of the mix, little by little and whisking all the time, until you get a nice colour. Scrape into the untoasted coconut tin, level as for the first, and sprinkle with the remaining untoasted coconut. Leave to set somewhere cool (but not the fridge) for at least 2 hrs, or until firm.
- One at a time, carefully ease the sheets of marshmallow away from the sides of the tins, then turn out onto a chopping board. Remove the parchment and cut into squares with a sharp knife dusted with a little icing sugar if it is sticking. Keep in an airtight container, layered between sheets of parchment to prevent sticking, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
MARSHMALLOWS ROLLED IN TOASTED COCONUT
Mom Florence loves these. Can be coconut or rice krispies or crushed corn flakes. I am not sure how many this makes. Keep dipping marshmallows and rolling them in toasted coconut or Rice Krispies.
Provided by Dienia B.
Categories Candy
Time 20m
Yield 20 marshmallows
Number Of Ingredients 5
Steps:
- Toast coconut in oven for 5 minutes at 350 degrees Fahrenheit; watch carefully to prevent burning.
- Melt the caramels in a double boiler with the condensed milk and butter.
- Stir to combine into a creamy sauce; stir a lot.
- Dip marshmallows in sauce quickly; do not leave a lot of sauce.
- Be careful; sugar burns.
- Roll in toasted coconut or Rice Krispies.
- Let set on waxed paper.
Nutrition Facts : Calories 147.4, Fat 6.8, SaturatedFat 4.7, Cholesterol 9.7, Sodium 70.6, Carbohydrate 21.4, Fiber 0.7, Sugar 17.4, Protein 1.7
COCONUT-COATED MARSHMALLOW SHAPES
Use toasted angel flake coconut for a realistic-looking nest; fill with jelly beans. For fluffy bunnies, use untoasted macaroon coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10 nests or 2 dozen bunnies
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees; toast coconut on a rimmed baking sheet, stirring occasionally, for 7 to 10 minutes or until light brown.
- Place cooled coconut on a rimmed baking sheet or in shallow bowls. Pipe shapes; cover each completely with coconut.
- To make nests, use a 1/2-inch (#11 Ateco) tip; pipe directly onto coconut, making a flat spiral about 3 inches in diameter. Build up the sides by spiraling up the edge of the disk, about 3/4 inch. Fill and cover with coconut, and allow to set a few minutes. Remove excess coconut from the center, and transfer to a parchment-lined airtight container until ready to use, or up to 2 weeks.
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.
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.
COCONUT MARSHMALLOW SQUARES
One of my favorite childhood memories includes eating these coconut-covered candies. You can make them throughout the year using a variety of food coloring. -Heather Warner, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen (about 1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares., In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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