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.
Ingredients
Nutrients
Calories 69.8
Calories from Fat 20 g
Total Fat 2.3 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 18.8 mg
Total Carbohydrate 12.6 g
Dietary Fiber 0.6 g
Sugars 8.4 g
Protein 0.6 g
Step by step method
Step 1
Preheat oven to 350 degrees F with the rack in the center of oven.
Step 2
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
Step 3
Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Step 4
Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
Step 5
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.
Step 6
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.
Step 7
Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
Step 8
Remove from heat and allow to stand until bubbles dissipate.
Step 9
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
Step 10
Increase speed to high and beat until very thick, about 15 minutes.
Step 11
Add vanilla and coconut extracts and beat 1 minute more.
Step 12
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.
Step 13
Let stand, uncovered, at room temperature until firm, about 2 hours.
Step 14
Run a sharp knife around edge of marshmallow and invert onto a cutting board.
Step 15
Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
Step 16
Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.
