Salted Toasted Coconut Marshmallows

By tunes

Homemade marshmallows are far more tender than their store-bought cousins, and are even better when covered with toasted coconut. When stirred into the sweetened coconut, the fine sea salt adheres to it, adding a subtle salty kick on the outside of the marshmallow bites.

Ingredients

• 2 cups (500 mL) sweetened flaked coconut
• 1/2 tsp plus 1/4 tsp (2 mL plus 1 mL) fine sea salt
• 41/2 tsp (22 mL) powdered gelatin
• 1/2 cup (125 mL) water
• 11/4 cups (300 mL) sugar
• 1 tbsp (15 mL) white corn syrup
• 2 large egg whites
• 1 tsp (5 mL) pure vanilla extract
• Cornstarch, for dusting

Preparation

Step 1

Preheat oven to 350°F (180°C).

2. Stir together coconut and ½ tsp (2 mL) sea salt and spread evenly on a parchmentlined baking tray. Bake for 8 minutes, stirring after 4 minutes. Allow to cool while preparing marshmallows.

3. Sprinkle gelatin over ¼ cup (50 mL) water in a small bowl and let sit 2 minutes. Melt gelatin mixture in microwave on high for 20 seconds and set aside. Bring remaining ¼ cup (50 mL) water, sugar and corn syrup to a boil without stirring, and cook measuring with a candy thermometer until 245°F (118°C) is reached, occasionally brushing the sides of the pot with water. While sugar is cooking, whip egg whites with electric beaters or in a standup mixer fitted with the whip attachment until whites are foamy. When sugar reaches temperature, carefully pour in sugar mixture (pour it down the side of the bowl— the beaters will work it in without splashing) and whip on high speed for 2 minutes. Pour in gelatin mixture and continue to whip until glossy, thick and cooled to room temperature, about 6 minutes. Beat in vanilla.

4. Spread half of toasted coconut onto a second parchment-lined baking tray and shake to make an even layer. Spoon marsh mallow mixture into a piping bag fitted with a large plain tip. Pipe marshmallow into pipes about ¾ inch (2 cm) thick directly onto cooled toasted coconut, leaving 1 inch (2.5 cm) between each piping. Let marshmallows set for 10 minutes. With fingers dipped in cornstarch, roll marshmallows over to coat with coconut and let set 1 hour. Lift marshmallow pipes from pan onto a cutting board and cut into 1½-inch (4-cm) pieces, dipping ends into coconut. Store marshmallows in an airtight container for up to a week.


Makes about 6 dozen marshmallows