Recipes : Toasted Coconut Marshmallows : Food Network

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Toasted Coconut Marshmallows
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar

Instructions
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour
in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the
remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in
confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:
3 packages unflavored gelatin

1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk
attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over
medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240
degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer
on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix
thoroughly.