Coconut Marshmallows

Ingredients:

• 2 pkgs unflavored gelatin
• 1/3 cup cold water
• 1 ¼ cup sugar
• 1/3 cup water
• 1 cup white corn syrup
• Toasted coconut (directions to follow)

Directions:

1. Dissolve the gelatin in cold water.
2. Once dissolved, add the corn syrup and set aside.
3. Using a heat resistant spatula, stir and place sugar and water on medium heat and bring to a boil.
4. Using a pastry brush and water, wash down the sides of the pan and the spatula. This prevents the boiling sugar and water from re-crystallizing should it come into contact with the pan or spatula as you pour.
5. Bring to a full rolling boil.
6. Immediately pour the sugar/water mix into an electric blender and turn on medium.
7. Add the syrup and gelatin mixture and continue blending.
8. Beat the mixture at medium to medium high speed until it holds a peak. To test the peak, dip a finger into mixture to see if it holds vertically. The peak of marshmallow mix will stay in position.
9. Pour the mixture in a 13” x 9” pan lined with parchment paper. Pour and spread the mixture out evenly.
10. Cover the top of the marshmallows with toasted coconut. Note: this is optional.
11. When the marshmallows are cooled, cut into squares with a knife dipped in hot water.  
12. Remove from the pan and invert over another sheet of parchment paper (this keeps the counter from getting too messy). Moisten the paper with a wash cloth dipped in hot water and bently peel the paper away from the marshmallows.
13. Spread the bottom of the marshmallows with coconut and finish rolling each piece in coconut to coat. Store in an airtight container.

To toast your own coconut:

• Spread unsweetened, flaked coconut on a cookie sheet.
• Bake at 350˚ degrees.
• Watch to prevent scorching.
• Stir with a pancake turned until evenly browned.
• Place in a blender or crush by hand into tiny pieces.
• Bob’s Red Mill makes a good unsweetened coconut.

If you don’t want to use coconut, you can also coat with powdered sugar.