I added this recipe to the chocolate making thread, (they are so delicious with chocolate!!! But thought I would share it hear as well.....great with a choc. fondue or S'mores!
Here's a toasted coconut Marshmallow recipe I have..
1 Cup sweetened flaked coconut
1 Cup icing sugar for dusting
2 cups granulated sugar
3/4 cup water
2 TBSP white corn syrup
4 pkgs (7g each) unflavored gelatin
2 egg whites
1/4 tsp coconut extract
Spread 3/4 cup coconut on a baking sheet. Bake at 350 oven stirring occasionally, until golden....3-5 mins. Set aside.
Grease 13x9 cake pan and line with parchment paper. Lightly grease paper and lightly dust with isome of the icing sugar. Set aside.
In saucepan,bring granulated sugar, water and corn syrup to a boil, over med-high heat, stirring just until sugar dissolves. Boil without stirring but brushing down sides of pan with pastry brush dipped in cold water, until candy thermometer reaches 260 degreesor hard ball stage...about 12 mins.
Meanwhile, in small saucepan, sprinkle gelatin over 3/4 cup cold water. Let stand for 5 mins. Heat over low heat stirring until clear, 3-5 mins.
Whisk into hot sugar syrup (mixture will bubble up.)
In stand mixer, beat egg whites until stiff peaks form. With machine running, gradually pour in gelatin mixture. Beat on high until increased in volume and cool, about 12 mins. Beat in coconut extract and remaining untoasted coconut.
Immediately scrape into prepared pan.
Using greased spatula or palette knife, smooth top. Sprinkle with toasted coconut, pressing slightly. Let stand uncovered at room temp. until firm and set, about 4 hours.
Remove from pan and peel off paper. Transfer to icing sugar dusted cutting board. Using greased knife, and cleaning and greasing between cuts, cut into 40 squares.
Gently press sides and bottom of each square into icing sugar to coat. Dust off excess. Let stand on waxed paper for about an hour until set.
Will store well for a week in airtight container between sheets of waxed paper.
These are great when used to make S'mores!!
Vanilla bean: omit coconut and coconut extract. Replace with 1/2 tsp vanilla and seeds scraped from 1 van. bean. Roll completely in PS.
Pink peppermint: Omit coconut , replace extract with 1/2 tsp peppermint extract and red liquid food coloring to desired color. Roll completely in PS.