Coconut Marshmallows

Name: Coconut Marshmallows
Ingredients: 500 ml (2 cups) desiccated dried coconut; 24 gm (3/4 oz) gelatin; 250 ml (1 cup) water; 375 ml (1 ½ cup) sugar; 250 ml (1 cup) light corn syrup; 1,25 ml (1/4 teaspoon) salt; 10 ml (2 teaspoons) vanilla essence; 2,5 ml (1/2 teaspoon) coconut essence; 2 egg whites

These toasted coconut marshmallows are a breeze to make if you have a candy thermometer. They are very morish and are a relatively quilt-free treat for the holiday season when our calorie counts goes wild.

Published 10 December 2021

Method

Preheat the oven to 180 ºC (350 ºF). Lightly grease a 24 cm (9 inch) square baking pan.
Toast the coconut on a baking sheet in the oven until golden brown. Evenly distribute half the toasted coconut over the base of the prepared baking tin. Set aside.
Sprinkle the gelatin over ½ cup of water in the mixer bowl. Set aside.
Heat the remaining ½ cup water, sugar, corn syrup and salt over low heat, stirring, until the sugar has dissolved.
Bring to a boil without stirring and continue to boil over medium heat until a candy thermometer registers 116 ºC (240 ºF). That is soft ball stage.
With the mixer running on low and the paddle attachment in place, carefully pour the syrup down the side of the mixer onto the gelatin.
Increase the speed to high and beat until very thick for about 10 minutes.
Beat the egg whites to soft peak. When the marshmallows are very thick add the vanilla and coconut essence and mix until combined. Fold in the egg whites and pour the marshmallows into the baking tin over the coconut. Spread evenly with a spatula and smooth the top.
Let the marshmallows stand at room temperature, uncovered, until firm for about 3 hours.