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Coconut
Marshmallows: Preheat your oven to 325 degrees F (160 degrees C). Spread the coconut on a
baking sheet and bake for about 10 - 15 minutes or
until the coconut has turned a beautiful golden brown color. As the coconut bakes, stir it
occasionally so it browns evenly. Remove from oven, place the baking
sheet on a wire rack, and let cool.
Lightly oil, or spray
with a non stick vegetable spray, the bottom and sides of a 9 inch
(23 cm) square baking
pan. Line the bottom of the pan with parchment paper. Evenly
spread about 3/4 cup (50 grams) of the toasted coconut onto
the bottom of the pan.
Place 1/2 cup (120 ml)
cold water into the bowl of your electric mixer that is fitted with
a whisk attachment. Sprinkle the gelatin over the water and let stand
until the gelatin softens, about 10-15 minutes.
Meanwhile, in a heavy two quart
saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup
(120 ml) cold water. Stir over medium heat until the sugar dissolves and
the mixture comes to a boil. Cover the saucepan with a lid and let
boil for about one to two minutes to allow any sugar crystals to dissolve
from the sides of the saucepan. Remove the lid and attach a
candy thermometer to the side of the pan. Boil, without stirring,
until the syrup reaches 240 degrees F (115 degrees C).
Remove from heat.
With your mixer running at
low speed, slowly pour the hot sugar syrup into the gelatin mixture in a thin
stream down the side of the bowl. Gradually increase the speed to
high and beat until mixture has tripled in volume and is very thick
and stiff, about 10 minutes (looks like thick marshmallow cream).
Add vanilla extract and a little food coloring (if using) and beat to combine, about 30 seconds longer.
Scrape marshmallow
mixture into the prepared pan and spread with a damp offset
spatula or rubber spatula. The mixture is very sticky so just smooth
it out as best as you can. Sprinkle the top of the marshmallow with
a generous coating of the toasted coconut, gently pressing the coconut into the
marshmallow. Let the marshmallow stand, uncovered, at room
temperature until set (about 6-8 hours).
Remove the
marshmallow from the pan by first running a small spatula or knife
around the edge of the marshmallow to loosen it from the pan. Invert
the pan onto a large cutting board. Peel off the parchment paper and cut
the marshmallow into squares using a pizza roller, kitchen shears, or
a sharp knife.
Then dip the cut sides of the marshmallows in toasted coconut. Shake
off excess coconut and store the marshmallows in an airtight
container, at room temperature, for up to a week.
Makes 16 Coconut Marshmallows.
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