TOASTED-COCONUT MARSHMALLOW SQUARES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Dessert Christmas Kid-Friendly New Year's Eve Coconut Winter Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 9
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.
MARSHMALLOW CHRISTMAS SQUARES - NO BAKE
Oh my heaven's is all I am going to say!! Kids and adults alike will absolutely dig into this and it will be gone before you know it, YES!! You will be a superstar and you didn't even have to pull out the mixer!!
Provided by Didi Dalaba
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Directions: -Using your favorite brownie pan, pre-spray pan, set aside. -In a large bowl add all your ingredients except for the sweetened milk. -Toss and mix so all the cherries and marshmallows have been distributed evenly. -Let's add in that amazing milk. Mix thoroughly so all the ingredients are coated with the milk. -Take your coconut and divide in half. Place half the coconut on the bottom only of your pan. Add marshmallow mixture on top of the shredded coconut. Now sprinkle the remaining shredded coconut over the top. Press the marshmallow mixture evenly and firmly. By pressing your actually adhering the shredded coconut onto the marshmallow cherry mixture. -That is is, no I'm not joking, seriously!! How easy was that right? Plus it tastes absolutely "outta this world"!! -Place in refrigerator and let set for 24 hours. That my friend's is the hardest part... -After 24 hours cut into squares.
TOASTED COCONUT MARSHMALLOW SQUARES
We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Candy
Time 3h15m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F with the rack in the center of oven.
- Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
- Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
- Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
- Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
- 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 thermometer registers 240 degrees F (soft ball stage).
- Remove from heat and allow to 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 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" wide strips, then cut each strip into 3/4" squares.
- Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
- Stir in coconut, walnuts, and marshmallows.
- Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
BUTTERSCOTCH COCONUT SQUARES
My former boss used to prepare these sweet morsels for her staff at Christmas. When I got the recipe, I was thrilled to discover they're not hard to make.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
MARSHMALLOW SQUARES
If you like a rich square, this is the perfect recipe!!
Provided by Heather
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
- Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
- Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
- When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Nutrition Facts : Calories 89.4 calories, Carbohydrate 12.7 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 45 mg, Sugar 8.6 g
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