Coconut Marshmallows
If you want to add more gluten free and dairy free recipes to your recipe box, Coconut Marshmallows might be a recipe you should try. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 71 calories. For 15 cents per serving, you get a hor d'oeuvre that serves 32. Head to the store and pick up coconut extract, vanillan extract, water, and a few other things to make it today. 218 people were glad they tried this recipe. It is brought to you by Completely Delicious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 1%, this dish is improvable. Similar recipes are Coconut-ice marshmallows, Toasted Coconut Marshmallows, and Homemade Coconut Marshmallows.
Servings: 32
Ingredients:
1 teaspoon coconut extract
1/2 cup (4 fluid ounces) corn syrup
2 large egg whites
3 1/2 packets (25 grams) gelatin
1/4 teaspoon (1 gram) salt
2 cups (460 grams) sugar
1/2 tablespoon vanilla extract
1 cup (8 fluid ounces) cold water
Equipment:
baking pan
stand mixer
whisk
bowl
candy thermometer
sauce pan
frying pan
knife
Cooking instruction summary:
Grease the sides and bottom of a 9×13 inch baking dish and dust with some shredded coconut.In a bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the water. Let stand for a few minutes to soften.In a heavy bottom saucepan, combine the sugar, corn syrup, remaining 1/2 cup water, and salt over low heat. Stir until sugar is dissolved. Increase heat to medium and let bring to a boil. Continue to cook mixture, without stirring, until a candy thermometer reads 240 degrees F. Immediately poor over the gelatin in the stand mixer, stirring until gelatin is dissolved.Beat the mixture on high speed until white, thick, and tripled in volume, about 6 minutes. Meanwhile, beat the egg whites until they just hold stiff peaks. Add the egg whites, and vanilla and coconut extracts to the gelatin mixture and mix until combined.Pour the mixture into the prepared pan and sprinkle generously with shredded coconut. Let sit uncovered for at least three hours, and up to one day.Use a knife to cut around the edges and cut the marshmallows into squares, greasing the knife if necessary. Toss the marshmallows in more shredded coconut to cover the now exposed sticky edges.Store the marshmallows in an airtight container at room temperature for up to one week.
Step by step:
1. Grease the sides and bottom of a 9×13 inch baking dish and dust with some shredded coconut.In a bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the water.
2. Let stand for a few minutes to soften.In a heavy bottom saucepan, combine the sugar, corn syrup, remaining 1/2 cup water, and salt over low heat. Stir until sugar is dissolved. Increase heat to medium and let bring to a boil. Continue to cook mixture, without stirring, until a candy thermometer reads 240 degrees F. Immediately poor over the gelatin in the stand mixer, stirring until gelatin is dissolved.Beat the mixture on high speed until white, thick, and tripled in volume, about 6 minutes. Meanwhile, beat the egg whites until they just hold stiff peaks.
3. Add the egg whites, and vanilla and coconut extracts to the gelatin mixture and mix until combined.
4. Pour the mixture into the prepared pan and sprinkle generously with shredded coconut.
5. Let sit uncovered for at least three hours, and up to one day.Use a knife to cut around the edges and cut the marshmallows into squares, greasing the knife if necessary. Toss the marshmallows in more shredded coconut to cover the now exposed sticky edges.Store the marshmallows in an airtight container at room temperature for up to one week.
Nutrition Information:
covered percent of daily need
