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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
No baking and insanely delicious. Chocolate peanut butter cups recipe excerpted from
The Kind Diet book.
Coconut Marshmallow Recipe
By Rebecca Garcia
I really love both marshmallows and coconut, and the combination of the two is heavenly.
I decided to make homemadetoasted coconut marshmallows when a sudden sweet craving
hits hard last few days.
The texture of these coconut marshmallows are incredibly light and fluffy, with melt-in-your-mouth
goodness. You'll love the delicious contrast of crunchy coconut and soft spongy marshmallows.
Flavored with aromatic coconut extract and blanketed in crispy shreds of toasted
coconut, these cute pillows of springy coconut marshmallows are sure to delight both
adults and children.
They are also very easy to make and only require a few ingredients. The coconut
marshmallows stay fresh for about 2 weeks in an airtight container. You can also
place a slice of fresh bread in the container for 1-2 days, if you want to make stale
marshmallows taste soft and fresh again.
Toasted Coconut Marshmallows Recipe
3 cups shredded sweetened coconut
2 cups granulated sugar
1 tablespoon corn syrup
1½ cups water
4 tablespoons unflavored gelatine
1 tablespoon coconut extract
2 egg whites
How to make coconut marshmallows
1. Preheat the oven to 325˚F or 160˚C.
2. Spread the coconut out a baking sheet. Toast in the oven, until golden brown.
It should take about 8 minutes, but make sure you stir the shredded coconut every
2 minutes so that it toasts evenly and don't burn. Remove baking sheet, and let cool.
3. Line a 9 inch (22cm) baking pan with aluminum foil. Spraying with non-stick cooking
4. Sprinkle about 1 cup toasted coconut across the pan evenly. Set aside.
5. Combine granulated sugar, corn syrup and 3/4 cup of water in a saucepan. Cook
over medium heat, stirring continuously until the sugar dissolves. Then allow the
mixture to come to a rapid boil.
6. Place remaining water, gelatin and coconut extract in another saucepan. Stir all
ingredients and let it sit for about 5 minutes, over a very gentle heat.
7. Meanwhile, beat egg whites in a bowl until firm peaks form.
8. Remove saucepan from heat and pour the gelatine mixture into the sugar syrup.
9. Pour the mixture into egg whites in a very thin stream. Make sure to have your
hand mixer on a very low speed while mixing the ingredients. Increase to medium speed
when all the sugar syrup is poured into the egg whites.
10. Beat the marshmallow until it becomes thick, about 5-8 minutes.
11. With a rubber spatula, scrape the marshmallow mixture into the prepared baking
12. Smooth out the top with your spatula. Sprinkle 1 cup toasted coconut over the
13. Leave the marshmallows to set overnight.
14. Lift the edges of foil to remove the marshmallow from pan. Tip it upside down
and cut into squares.
15. Roll your homemade marshmallows in remaining toasted coconut to coat evenly.