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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
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taste experience, and all are really easy-
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Quick and easy kids snacks that are healthy and fun to eat any time of the day!
Excite your kids with an explosion of tastes, colors and shapes with these super
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Apples paired wonderfully with the natural sweetness of fresh dates while the coconut
gives this easy-
Low Fat Cornflake Coconut Macaroons
Heavenly sweet coconut flavored cookies with a crisp exterior and a soft chewy texture. No guilt!
Light, sweet and crunchy confections. A delightful way to use leftover egg whites!
Diwali Mithai (traditional sweets) to delight your family and friends. Great as gifts!
With hints of honey and subtle coconut flavor, these tasty kaya swirl cupcakes are
moist and fluffy. Easy-
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 homemade toasted 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-
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-
Toasted Coconut Marshmallows Recipe
Ingredients
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-
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. Mix well.
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-
11. With a rubber spatula, scrape the marshmallow mixture into the prepared baking pan.
12. Smooth out the top with your spatula. Sprinkle 1 cup toasted coconut over the top evenly.
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. Enjoy!
