Toasted Coconut Marshmallows

Cooking Light, 2005

    Cooking spray                                                  
    2 cups flaked coconut toasted                                  
    2 1/2 envelopes plain gelatin (2 tbsp + 1 1/4 tsp)             
    3/4 cup cold water div.                                        
    2 cups sugar div.                                              
    2/3 cup light corn syrup                                       
    1 tablespoon vanilla extract                                   
    1/4 teaspoon salt                                              
    2 egg whites                                                   
    2/3 cup powdered sugar                                         
    3 tablespoons cornstarch                                       

MAKES 8 DOZEN

These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time.  Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.

Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.

Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.

Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).

While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.

(serving size: 3 marshmallows)
NUTRITION PER SERVING
CALORIES 107(12% from fat); FAT 1.5g (sat 1.3g,mono 0.1g,poly 0.0g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 43mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 23.4g

MY NOTE: One reader suggest tossing in powdered sugar and cornstarch to prevent sticking.  Also dipping in chocolate as an alternative. Aside from the sticky factor, these are easy to make and super tasty. Rolling them in something like coconut or crushed nuts helps with flavor and stickiness. My own photo.

MXF