homemade coconut marshmallows
adapted from smitten kitchen
- About 1 cup toasted shredded coconut
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon almond extract
- Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan.
- In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
- In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
- In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and almond extract into sugar mixture until just combined. Pour mixture into baking pan. Sprinkle 1/4 cup shredded coconut evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
- Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sprinkle remaining coconut back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.