These sweet, fluffy coconut marshmallows are flavored with coconut extract and rolled in crunchy toasted coconut for a double dose of coconut flavor.
- Serves: 20 persons
- 3cups shredded sweetened coconut
- 2cups granulated sugar
- 1tablespoon light corn syrup
- 1 ½cups water, divided
- 4tablespoons unflavored gelatin
- 1tablespoon coconut extract
- 2egg whites
Step 1Preheat the oven to 325 F.
Step 2Place the coconut in a small baking or cake pan and toast it in the oven until golden brown.
Step 3The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even golden color. It will probably take 8 to 10 minutes but monitor your coconut carefully.
Step 4Once toasted, remove the coconut from the oven and set it aside to cool.
Step 5Prepare a 9 x 13-inch pan by spraying it with nonstick cooking spray .
Step 6Sprinkle about a cup of the toasted coconut in an even layer on the bottom of the pan, so that the bottom of the pan is covered with coconut.
Step 7Combine the granulated sugar, corn syrup, and 3/4 cup water in a large pot over medium heat.
Step 8Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil.
Step 9Continue boiling until the mixture reaches 260 F (hard-ball stage). This process will take a while, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 F.
Step 10While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the coconut extract.
Step 11Sprinkle the gelatin over the top and stir briefly.
Step 12Let the gelatin sit for five minutes until it is completely absorbed by the liquid.
Step 13Set the pan over low heat and stir constantly until the mixture is liquid.
Step 14While the sugar syrup is boiling and the gelatin is softening, place the room-temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment.
Step 15Once the sugar syrup nears 245 F, begin to beat the egg whites.
Step 16Beat them until they hold firm peaks, but do not overbeat or they will be crumbly.
Step 17If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.
Step 18Whisk the gelatin mixture into the sugar syrup.
Step 19This mixture now needs to be poured into the egg whites. If your saucepan has a spout, you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters.
Step 20With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites.
Step 21Once all of the sugar syrup is poured, turn the mixer to medium-high.
Step 22Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5 to 10 minutes.
Step 23Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula.
Step 24Immediately sprinkle another cup of the toasted coconut on top of the marshmallow in an even layer.
Step 25The remaining coconut will be used to coat the sides of the marshmallow squares when they are cut later, so set it aside for now.
Step 26Allow the marshmallow to set for at least six hours or overnight.
Step 27Once the marshmallow has set, it’s time to cut it into squares. Lift the marshmallow from the pan using the foil as handles and flip it face down on the prepared surface.
Step 28Peel the foil off the top of the marshmallow. If the top is sticky, sprinkle it with a little more of the toasted marshmallow.
Step 29Spray a large, sharp chef's knife with nonstick cooking spray.
Step 30Cut the marshmallow block into small 1-inch squares or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow.
Step 31Dredge the cut edges of the marshmallows in the remaining toasted coconut so that they are not sticky. Your marshmallows are now ready to eat!