Toasted Coconut Marshmallows

By anonsouthernbell

You can add lots of flavorings to the outside of marshmallows. My favorite is toasted coconut, but you can dip them in chocolate, roll them in cinnamon sugar or just eat them plain. ~ Ina Garten

Ingredients

• 7 oz shredded coconut, toasted
• 1 recipe Homemade Marshmallow batter
• Confectioners' sugar

Details

Servings 20

Preparation

Step 1

Sprinkle half the toasted coconut in an 8 x 12 in nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture w/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.

(To toast coconut, place it in a very large dry saute pan and cook, over low heat, for 15 -20 min, tossing frequently until browned).