Tag Archives: Coconut

Toasted Coconut Marshmallows

Yesterday I made coconut toasted marshmallows for The Edible Complex Giveaway winner, Aaron Wilkinson! In the process, I burnt my finger…with 240F sugar. As someone so eloquently put it, this is culinary napalm. Oh, it SO is. I’m ok today and it was well worth it, because these marshmallow turned out oh-so-yummy! (Sorry, Aaron… I couldn’t resist and stole a piece! Oops. I don’t regret it!)

Coconut Roasted Marshmallows

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* Tray: 9×13 inch non-metal

* Candy thermometer


* 3 packages – unflavored gelatin

* 1 1/2 cups – granulated white sugar

* 1 cup – light Karo corn syrup

* 1/4 teaspoon – kosher salt

* 1 tablespoon – vanilla extract

* 1/2 cup – cold water

* 1/2 – water, room temperature

* Confectioners’ sugar, for dusting

* 7 ounces – sweetened shredded coconut


1. Fill tray with shredded coconut and toast on 350F until the coconut toasts. Stir coconut every so often. This will take about 20 minutes.

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2. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

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3. In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240F on a candy thermometer. Remove from the heat.

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4. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.

5. Add the vanilla extract. 

6. Put mixer on high speed and whip until the mixture is very thick, about 15 minutes. 

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7. Remove about half of the toasted marshmallow from the tray and set aside.

8.  Pour in the marshmallow batter and smooth the top of the mixture with damp hands (so it doesn’t stick to your hands).

9. Sprinkle on the remaining toasted coconut.

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10. Allow to dry uncovered at room temperature overnight, about 8 hours.

11. Remove the marshmallows from the pan and cut into squares.

12. Roll the sides of each piece in confectioners’ sugar. Store uncovered at room temperature.

This recipe yields SO many marshmallows. I actually decided to share the wealth and send some to my best friend, Kelly, and will also be taking some to a fundraiser I’ll be attending on Sunday. 

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And once again, CONGRATULATIONS, AARON!!!!




Little kisses

I went to bed last night craving this recipe so when I woke up this morning I had to make it! These are originally from Brazil, where they are typically served at birthday parties. This is a very easy and simple recipe that is a guaranteed success! In Portuguese they are called Beijinhos, which translates to “little kisses.”

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Tray: a medium pan


* 1 can – condensed milk (I prefer Nestle)

* 1 tablespoon – butter or margarine

* 3/4 to 1 cup – finely grated coconut 

* whole cloves

* sugar (optional)

Preparation: Add condensed milk and butter/margarine to a medium pan and cook on low to medium heat for 4-5 minutes after the mixture begins to boil. It is important to continuously mix as it’s cooking so it doesn’t clump. When it’s done, it will be thick and will unstick from the bottom of the pan as your run the spoon through it.

Remove from stove and blend in grated coconut. Pour mixture into a buttered plate and let it completely cool. I sometimes refrigerate the mixture to speed up cooling process. 

Assembly: While cooling, add grated coconut to a bowl. Once the mixture is cool, roll mixture into small balls, and coat the ball with coconut flakes so it completely covers it. This process can also be done using sugar. Place it in a mini cupcake cups and add a clove to the top for garnish. 

A few tips and tricks:

– When you are rolling the mixture into little balls, it helps to rub a dab of butter/margarine on your hands (as you would with hand lotion), as this prevents the mixture from sticking to your hands.

– Once the Beijinhos are assembled, I refrigerate half of the batch and leave half out. This is delicious both cold or room temperature. It will also last longer if you refrigerate it.

– I had a really hard time finding the mini cupcake cups but ended up finding them at Michaels. The ones in Brazil are even smaller than the ones I found, but these will do! Here is what the mini cupcake cups look like in comparison to standard cupcake cups:

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– The finely grated coconut has to be very very very finely grated, so it looks like this:

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-This is the brand I used, which I found at a local specialty Brazilian supermarket. 

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– Do not eat the clove! It’s just garnish so it looks adorable. You can also add other decorations in lieu of the clove, like little sugar flowers. 


Little xoxo’s!


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