Toasted-Coconut Marshmallow Squares: Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Two: The World of Sweet

Makesabout 4 dozen candies

Active time:1 hr
Start to finish:3 1/4 hr (includes setting time)

April 2008

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 they keep for a month, they can be made well in advance of the holiday rush.

Watch a clip of this Diary of a Foodie episode. Plus, explore all episodes and more recipes from the show.

2 cups unsweetened dried coconut
3 (1/4-oz) 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

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.

Cook’s notes:

Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
To avoid stickiness, try to make marshmallows on a dry day.

Recipe by Lillian Chou and Gina Marie Miraglia Eriquez

Photograph by Stephanie Foley