Coconut Marshmallow Squares Recipes

Steps:

• 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.
• Combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Turn the mixer to high and whip the mixture for about 15 minutes, until very thick. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8-by-12-inch nonmetal baking dish with confectioners' sugar. Sprinkle half the coconut evenly in the pan, pour the marshmallow mixture into the pan, smooth the top and sprinkle the remaining coconut on top. Allow to stand uncovered at room temperature overnight, until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Roll the sides in confectioners' sugar and store at room temperature.
• To toast coconut, place it in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned.

Steps:

• Preheat oven to 350°F with rack in middle.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
• Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
• Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
• Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
• When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

Steps:

• Spray an 8-inch square baking pan with cooking spray.
• Mix cold water and gelatin together in a bowl until gelatin is dissolved.
• Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
• Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
• Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

Steps:

• Preheat oven to 350 degrees F with the rack in the center of oven.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
• Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
• Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
• Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
• Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
• Remove from heat and allow to stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
• Increase speed to high and beat until very thick, about 15 minutes.
• Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board.
• Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.