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    You are in: Home / Dessert / Toasted Coconut Marshmallow Squares Recipe
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    Toasted Coconut Marshmallow Squares

    Toasted Coconut Marshmallow Squares. Photo by Elly in Canada

    1/2 Photos of Toasted Coconut Marshmallow Squares

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    1 hrs

    2 hrs 15 mins

    Bev's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F with the rack in the center of oven.
    2. 2
      Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
    3. 3
      Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
    4. 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.
    5. 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.
    6. 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.
    7. 7
      Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
    8. 8
      Remove from heat and allow to stand until bubbles dissipate.
    9. 9
      With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
    10. 10
      Increase speed to high and beat until very thick, about 15 minutes.
    11. 11
      Add vanilla and coconut extracts and beat 1 minute more.
    12. 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.
    13. 13
      Let stand, uncovered, at room temperature until firm, about 2 hours.
    14. 14
      Run a sharp knife around edge of marshmallow and invert onto a cutting board.
    15. 15
      Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
    16. 16
      Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

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    Ratings & Reviews:

    • on November 07, 2008

      45

      As Kittencal said, a little extra effort, but definitely worth it! I added a bit of coconut into the mixture (not toasted) and only put the toasted coconut on the top of the square after pressing it into the pan. I also cut them in larger squares and did not roll the sides in additional coconut. I made marshmallow once many years ago, I had forgotten how delicious it is!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2008

      55

      just a little extra effort and made as directed for the most delicious treat, I thought I had some light corn syrup but I only had golden so that is what I used and they still turned out wonderful, thanks for sharing hon!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Toasted Coconut Marshmallow Squares

    Serving Size: 1 (22 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 69.7
     
    Calories from Fat 20
    29%
    Total Fat 2.3 g
    3%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 18.8 mg
    0%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 8.4 g
    33%
    Protein 0.6 g
    1%

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