Toasted Coconut Marshmallows.

I have a thing for marshmallows. Actually, let me rephrase that, I have a passion for marshmallows. Ever since I was little, I remember loving them. Nothing could get between me and my "Chamallows" as we say in France. It's a good thing Haribo Chamallows are not sold in the U.S. because if they were I can guarantee I'd be 20 pounds heavier! I have no self-control when it comes to marshmallows. American store-sold marshmallows are very good too, but they really can't compare to their French counterpart :-)

Marshmallows make me happy. They are soft, fluffy and flavorful. I find it hard to stop eating them once I have opened a bag (or made some in my own kitchen :-)

Another thing I am passionate about: coconut. I absolutely adore the way coconut tastes! Maia knows this and when she saw the recipe for toasted coconut marshmallows on a blog she follows, she immediately knew to send me the link. Thank you Maia!

Ingredients:

- 2 cups finely shredded unsweetened dried coconut

- 2 (1/4 ounce) envelopes unflavored gelatin

- 1 cup water

- 1 1/2 cups sugar

- 1 cup light corn syrup

- 1/4 tsp salt

- 2 tsp vanilla extract

- 1/2 tsp coconut extract (I could only find imitation coconut extract at the store I went to, I will have to find the real thing before I do this recipe again!)

Preheat the oven at 350° F.

To toast the coconut, put it on a baking sheet in the oven until golden brown, about 7 to 10 minutes. Stir it a few times during the process so that it toasts evenly. Be careful not to burn it, it can happen very fast! Once the coconut is toasted, set aside to cool down.

Lightly oil a 9-inch square baking ban. I used canola oil as it doesn't have any flavor. Sprinkle the bottom of the pan with 1/2 cup of the coconut.

In a medium mixing bowl (or the bowl of your stand-mixer, which I highly recommend since this requires to be mixed for quite a while!), sprinkle the gelatin over 1/2 cup of water and set aside.

Combine the sugar, corn syrup, remaining 1/2 cup of water into a heavy sauce pan and heat on medium-low until sugar has dissolved. Set a candy thermometer in the pan.

Bring to a boil over medium heat without stirring, until the temperature reaches 240°F (soft ball stage). Remove from the heat and let stand until the bubbles dissipate.

With the mixer on low speed, pour the hot syrup into the gelatin in a thin and steady stream trying to avoid the beater.

Increase the speed to high and beat for about 15 minutes, until it has become very thick.

Do you see something funny on this picture? Yes, it's me, tip-toeing on my daughter's step-stool to be able to get a picture of the inside of the mixing bowl :-)

Add the vanilla and coconut extracts and beat for another minute.

Transfer the mixture to the prepared pan.

Sprinkle the top with anoher 1/2 cup toasted coconut.

Now here's the hardest part: wait at least 2 hours. Let it stand, uncovered at room temperature. Put it in a corner of your kitchen and try to forget about it!

After that time, run a thin spatula between the sides of the pan and the marshmallow mixture.

Invert onto a cutting board and cut into 3/4 inch wide strips and then into squares. I used a pizza cutter and found that it worked great!

Put the rest of the coconut into a bowl and use it to coat the marshmallows on all sides.

You can store the marshmallows in an air-tight container (use parchment or wax paper in between layers) in a cool spot for up to a month. But if you're like me, they won't last more than a day or 2!