In these coconut star marshmallows, coconut is definitely the star!
2 packets of powdered unflavored gelatin (I use Knox)
1/2 cup cold coconut water
1/4 cup water
3/4 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tbsp vanilla
some shredded coconut
cornstarch/powdered sugar mixture for dusting (1:1.5 ratio)
1. In a microwave safe bowl, whisk together the cold coconut water and gelatin, then let it stand for 5 minutes.
2. Spray a 13×9 pan with non-stick spray, then sprinkle the bottom with shredded coconut. It doesn’t need to be a full layer, but you don’t want too much empty space.
3. Pour 1/4 cup corn syrup into your stand mixer. Pour the other 1/4 cup into a medium pot with the water, sugar, and salt. Attach the candy thermometer so that the tip does not touch the bottom of the pot, but instead sits in the mixture. Turn the heat on high and stir occasionally while checking the temperature (you want it to get to about 235-240*).
4. Microwave the gelatin for 30 seconds. Pour it into the stand mixer (fitted with the whisk attachment) with your corn syrup, turn the mixer on low and leave it running.
5. When the sugar mixture reaches 235-240*, slowly pour it into the stand mixer. Turn the speed up to 5 or 6 and set the time for 5 minutes. When the timer goes off, turn the speed up to 8 and set the timer again for 5 minutes. After the timer goes off again, add the vanilla and turn the speed up to the highest setting and set the timer for 2 minutes.
6. After the last timer goes off, turn off the mixer and pour the mallow on top the shredded coconut in the pan. Smooth out the top as much as possible, then dust with cornstarch/powdered sugar mixture and pat it down even.
7. Waiting is the hardest part. Let set up overnight.
8. The next day, place a cutting board on top of the pan and invert to release the mallow. It should come out easily because of the shredded coconut.
9. Cut with a small star (or any shape) cookie cutter. Make sure to cut them as close as possible so there isn’t much waste. (Haha, yeah right.. the “waste” tastes just as good!) You may need to clean the cutter every couple of stars because the coconut gets sticky.
10. Dust the sticky edges of the mallows in more cornstarch/powdered sugar.
They are amazing as is, but I wanted to take them a step further…
11. Melt chocolate in microwave in 30 second intervals, or in a double broiler. I chose to use my mini crock pot warmer. Once it’s smooth, you’re ready to dip!
Because the mallows were dusty and I didn’t want it to get into my chocolate, I pressed the mallow into the melted chocolate, covered it with chocolate without moving it around. Then I just lifted it out with a fork and tapped it on the edge until all the excess chocolate dripped off. Then used a knife to gently scrape the mallow off the fork onto wax paper.
They look a little bumpy, but that’s all the yummy coconut in there!
Don’t they look pretty?!
The coconut is subtle enough and not too sweet. Absolutely perfect!