Toasted-Coconut Marshmallow Squares - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gina-marie-miraglia-eriquez
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since t
Ingredients
- 2 cups unsweetened dried coconut
- 3 (1/4-ounces) envelopes unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Instructions
- 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.
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