Toasted Coconut Marshmallows

I have a confession – I do not like marshmallows. They’re sticky & chewy and taste so much of icing sugar. When one of it is placed into a cup of hot cocoa, its soft soggy texture leaves an unpleasant feeling on my tongue.

Why did I make a batch if I don’t enjoy them? Out of curiosity — and because I found a recipe that contains toasted coconut. I love the smell of shredded coconut!

I did not want to drive to my usual bake supply shop for the ingredients so I shopped at Aeon Big for the light corn syrup and gelatine. Both were imported and costed me > RM 31: RM 20+ for Karo light corn syrup and RM 10+ for Davis gelatine. I am pretty sure you can find cheaper brands elsewhere.

For the shredded coconut, I bought a fresh bag (about 2 cups) from PJ Old Town market for RM 1. The recipe asks for 4 cups but it can be reduced to 2 1/2.

Marshmallow making is a messy & sticky process so be sure to get your hair tied up or else you’ll have a hard time getting it out, like me.

Recipe from Sweetly Serendipity, altered a little by me
2 1/2 cups finely shredded coconut (+ 2 tablespoons icing sugar)*
3 envelopes unflavoured gelatin
3/4 cup water (1/2 cup cold water + 1/4 cup room temp water)
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract

*If you bought a fresh bag which comes unsweetened, you will need to add 2 tablespoons of icing sugar. Directions below.

1. Preheat oven to 175 degrees C.

2. Line a baking sheet onto a baking tray, and spread coconut evenly over it. Toast coconut in the oven. Depending on your oven, those on the sides of the baking sheet will start to brown after 7 minutes. Once you notice this, remove the tray from the oven and mix the toasted coconut together with non-toasted ones. Spread the coconut evenly again and place them back into the oven for another 7-10 minutes. As soon as the desired colour is obtained, turn off your oven and place the toasted coconut into a bowl. Add 2 tablespoons of icing sugar (or more, depending on the sweetness level you prefer) into the bowl and mix the coconut and sugar together. Set aside.

3. Lightly oil a 9-inch square baking pan and place a parchment paper on it. Lightly oil the paper, and set aside.

4. Place 1/2 cup cold water in bowl of a stand mixer, and sprinkle gelatin over the top. Let soften while making the syrup.

5. Combine sugar, corn syrup, remaining 1/4 cup water, and salt in a heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Once dissolved, increase heat to medium, and bring mixture to a boil. Insert a candy thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.

6. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Try not to let the hot syrup touch the sides of the bowl. Once all of the syrup has been added, increase mixer speed to high and beat until very thick, about 15 to 20 minutes. Add vanilla extract and beat for 1 minute more.

7. Sprinkle bottom of prepared pan with 1/2 cup toasted coconut. Pour marshmallow mixture over toasted coconut in baking pan. Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 12 hours, or overnight (original recipe stated 2 hours but mine was still very sticky after 4 hours).

8. Once marshmallows are completely set, cut into one inch squares with a knife coated in icing sugar. Cover the sides with the remaining toasted coconut. Store in an airtight container.

If you prefer to have marshmallows plain, coat them with icing sugar instead.


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