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:

Quickview
70k Calories
0.89g Protein
0.01g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
70k
4%

Fat
0.01g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
17g
6%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
19mg
1%

Get Enough Of These
Protein
0.89g
2%

Selenium
0.83µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Southwestern Grilled Swiss and Pumpkin Sandwiches

Can't Stay out of the Kitchen

Cranberry, Cherry & Walnut Marmalade

Eating Well

Dark Chocolate Red Wine Fudge

Sumptuous Spoonfuls

Crock Pot Salmon Fillets and Asian Style Vegetables

Simple Nourished Living

Garlic Asiago Baked Spiralized Fries

Inspiralized