Zutaten für Toasted Coconut Marshmallow Squares
- Unsweetened Dried Shredded Coconut
- Unflavored Gelatin
- Water
- Sugar
- Light Corn Syrup
- 1/4 teaspoon salt
- Pure Vanilla Extract
- Coconut Extract
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Zubereitung von Toasted Coconut Marshmallow Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9" square metal baking pan.
- In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gradually add granulated sugar, beating until glossy and stiff.
- In a separate bowl, whisk together the cornstarch, salt, and vanilla extract.
- Gently fold the dry ingredients into the meringue until just combined.
- Spread the meringue evenly into the prepared pan.
- Bake for 25-30 minutes, or until lightly golden brown.
- While the marshmallow layer bakes, toast the coconut in a dry skillet over medium heat until golden brown, stirring frequently. Watch carefully to prevent burning.
- Once the marshmallow layer is baked, let it cool completely in the pan.
- Sprinkle the toasted coconut evenly over the cooled marshmallow layer.
- Once the coconut is applied, cut into squares and serve. For best results, let them sit in the fridge for 30 min before serving.
- Store between sheets of parchment paper in an airtight container in a cool, dry place for up to one month. Making these on a dry day helps prevent stickiness.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
10g
Carbs
4g
