Description
Toasted coconut marshmallows with a crunchy coconut-sugar shell and a pillowy center, perfect for movie nights.
Ingredients
Scale
- 2 cups unsweetened shredded coconut flakes
- ½ cup granulated sugar
- ¼ cup coconut sugar
- ⅛ teaspoon sea salt
- 1 large egg white, room temperature
- ¼ teaspoon coconut extract
- 20 large marshmallows
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F. Spread the shredded coconut flakes evenly on a rimmed baking sheet. Toast in the oven for 5 to 7 minutes, stirring halfway through. Keep a watchful eye to ensure they turn golden without burning. The aroma should become nutty and sweet.
- While the coconut is toasting, take a shallow bowl and mix the granulated sugar, coconut sugar, and sea salt together until evenly blended. This combination will form a delicious coating for your marshmallows.
- In a small bowl, lightly beat the egg white until it’s frothy. Stir in the coconut extract to create a wash that helps the coconut and sugar stick to the marshmallows.
- Line a second baking sheet with parchment paper or a silicone mat, and spray it lightly with nonstick cooking spray. One by one, brush all sides of a marshmallow with the egg white wash. Roll each marshmallow in the toasted coconut mixture, ensuring it’s fully coated. Place the coated marshmallows on the prepared sheet as you go.
- There are two methods to toast the marshmallows: – Blow Torch Method: Hold the torch about 3 to 4 inches away from each marshmallow. Move the flame in gentle circles until the coconut turns a lovely golden brown. – Broiler Method: Preheat the broiler and position an oven rack about 4 inches from the heat source. Broil the marshmallows for only 1 to 2 minutes, watching them closely. The tips should brown nicely while the centers remain soft and pillowy.
- After toasting, allow the marshmallows to rest for about 2 minutes. This resting period lets the coconut-sugar crust firm up. Store your toasted coconut marshmallows in an airtight container at room temperature for up to 2 days. If the crust loses its crunch, simply re-torch briefly or place them under the broiler for 30 seconds to revitalize the outside layer.
Notes
- Use unsweetened shredded coconut for better control over sweetness and to achieve a balanced flavor.
- Granulated sugar provides stability to the coconut-sugar crust, aiding in caramelization during the toasting process.
- Coconut sugar not only adds depth to the flavor profile but also contributes to the texture of the coating.
- A small amount of sea salt enhances the sweetness without overpowering.
- The egg white wash promotes even adhesion without stiffening the marshmallows. For a vegan alternative, replace the egg white with 2 tablespoons of whipped aquafaba.
- Pure coconut extract intensifies the flavor, so use it judiciously to complement rather than overwhelm the other ingredients.
- Choose fresh, soft marshmallows for the best results; stale marshmallows can melt unevenly.
- A light spray of nonstick cooking spray helps prevent sticking while allowing for easier handling.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg