Coconut Mallow Log Recipes

TOASTED COCONUT MARSHMALLOWS

Steps:

• Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
• Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

COCONUT & MALLOW LOG

Steps:

• Crush biscuits.
• Half cherries and put into mixture.
• Half marshmallows if using big ones, or just put mini marshmallows into mixture.
• (i use 1/2 a bag, no need to measure).
• Pour in condensed milk.
• Mix together.
• Place a large piece of greaseproof paper out flat and cover with the coconut.
• Place mixture into a log shape onto the paper and roll in the coconut. Add more if needed.
• Roll up in paper tight to keep log shape.
• Place this into a fridge to set for a couple of hours.
• Can be eaten straight from the fridge or is less heavy if left out before eating.
• I sometimes add a tablespoon of toffee sauce into the mix.
• Try it, it's just so easy.
• Enjoy.

TOASTED-COCONUT MARSHMALLOW SQUARES

Steps:

• 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.

BONNIE'S CHOCOLATE MARSHMALLOW LOG

Steps:

• 1. Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
• 2. Chop the pecans.
• 3. Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
• 4. Stir the mixture until smooth, then remove from burner and set aside to cool. Set timer for 7 minutes. NOTE: YOU DO NOT WANT MARSHMALLOWS TO MELT.
• 5. After the mixture is cool, add the walnuts and stir, then add the marshmallows. Gently mix well, and pour mixture onto 2 pieces of wax paper. Roll in the wax paper into two tight 7 inch logs. Then roll in two pieces of tin foil to give your roll some stability. Refrigerate for about a half hour.
• 6. Remove from fridge and carefully open the foil. Use the same tin foil you rolled the log in and add the chopped pecans to it. The log should be firm enough to roll in the chopped pecans as depicted in my photo. When the roll is covered with nuts, wrap the log tightly in the same foil and return to the refrigerator for 24 hours.
• 7. Slice the log into 1/4 inch slices the next day. Store in a tight container in the fridge. You will have a lot of nuts left in the tin foil, bag them up and freeze them to go in cookies, ice cream sundaes or other desserts.
• 8. Here is how it looks! Enjoy!

STAINED GLASS CANDY II

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

MARSHMALLOW LOG

Steps:

• Sprinkle coconut evenly on a sheet of waxed paper.
• In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries.
• Shape into a log.
• Place on waxed paper and roll in coconut.
• Wrap with waxed paper and refrigerate until firm.

MARSHMALLOWS WITH COCONUT

Steps:

• Spray an 8-inch square baking pan with cooking spray.
• Mix cold water and gelatin together in a bowl until gelatin is dissolved.
• Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
• Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
• Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

COCONUT LOGS

Steps:

• Combine all ingredients except Confectioners' sugar and work to form a stiff dough.
• Cut dough into quarters. On a lightly floured surface, roll each piece into a rope about 1/2 inch in diameter.
• Cut ropes into 2 inch long pieces. Place on a greased cookie sheet and bake in a preheated 350F oven until golden brown, about 12 to 15 minutes.
• Remove cookies to a rack to cool. Store airtight in a cool place. May be frozen. Dust with Confectioners' sugar just before serving. Makes about 30 pieces.