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Coconut Marshmallows

Toasted Coconut Marshmallows

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These marshmallows are fluffy pillows of deliciousness; coated in crispy, toasted coconut they are simply divine!

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 60 mins
Categories: Sweets & Treats
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¼ C (60 ml) icing sugar, sifted
½ C (125 ml) corn flour
2 C (500 ml) desiccated coconut, lightly toasted
500 g castor sugar
1 Tbsp (15 ml) liquid glucose
400 ml water
2 Tbsp (30 ml) gelatin powder
2 egg whites
1 tsp (5 ml) vanilla extract
2 C (500 ml) desiccated coconut, lightly toasted
¼ C (60 ml) icing sugar, sifted
½ C (125 ml) corn flour
2 C (500 ml) desiccated coconut, lightly toasted

500 g castor sugar
1 Tbsp (15 ml) liquid glucose
400 ml water
2 Tbsp (30 ml) gelatin powder
2 egg whites
1 tsp (5 ml) vanilla extract
2 C (500 ml) desiccated coconut, lightly toasted

Grease a 18cm x 25cm x 4cm baking dish.
Sieve the icing sugar and cornflour together and add half of the toasted coconut to coat the inside of the dish.
Combine the castor sugar, liquid glucose and 200 ml of water in a saucepan over low heat and stir until all the sugar has dissolved.
Bring the sugar water to a boil and allow the thermometer to reach 120 °C.
Place the remaining 200 ml of water in a small bowl and sprinkle over the gelatin. Leave for a few minutes to form a sponge. Place the bowl in the microwave or in a small pan of hot water to allow the sponged gelatin to dissolve into a clear liquid.
Stir the gelatine into the sugar syrup.
Beat egg whites until stiff peaks form and then add in the vanilla.
Gradually add the sugar syrup while beating and beat until mixture thickens and becomes glossy.
Pour into prepared dish and sieve a generous amount of icing sugar mixture and toasted coconut over the top of the marshmallows. Retain the rest of the icing
Leave to firm up overnight.
Cut the marshmallows into squares and roll each in the left over toasted coconut until covered on all sides.