Toasted Coconut Marshmallows (Using Your KitchenAid Mixer)

Ingredients:

• 3 packages (7.5 teaspoons) unflavored gelatin
• 1 cup cold water, divided
• 1 ½ cups granulated sugar
• 1 cup light corn syrup
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 cups shredded sweetened coconut, toasted
• ½ cup powdered sugar
• ½ cup cornstarch

Instructions:

1. Prepare the Pan:

• Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. This should take about 5-7 minutes. Set aside to cool.
• Combine the powdered sugar and cornstarch in a small bowl.
• Lightly grease a 9×13-inch baking pan with non-stick spray. Dust the pan with a generous layer of the powdered sugar-cornstarch mixture, ensuring the bottom and sides are fully coated. Set aside.

2. Bloom the Gelatin:

• In the bowl of your KitchenAid mixer, pour ½ cup of cold water.
• Sprinkle the gelatin over the water and let it sit (bloom) for 10 minutes while you prepare the syrup.

3. Make the Sugar Syrup:

• In a medium saucepan, combine the remaining ½ cup of cold water, granulated sugar, corn syrup, and salt.
• Cook over medium heat, stirring until the sugar dissolves.
• Once the sugar has dissolved, stop stirring and increase the heat to medium-high. Attach a candy thermometer to the side of the pan.
• Continue to cook the syrup until it reaches 240°F (soft-ball stage). This should take about 8-10 minutes.

4. Mix the Marshmallow Base:

• Once the syrup reaches 240°F, remove it from the heat.
• Turn your KitchenAid mixer on low speed with the whisk attachment.
• Slowly pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Be careful to avoid splashing.
• Once all the syrup is added, gradually increase the mixer speed to high.
• Whip the mixture on high for about 10-12 minutes, or until it becomes thick, fluffy, and the bowl is cool to the touch.
• Add the vanilla extract in the last minute of whipping.

5. Add Toasted Coconut:

• Gently fold in 1 cup of the toasted coconut into the marshmallow mixture using a spatula.

6. Spread and Set the Marshmallows:

• Pour the marshmallow mixture into the prepared pan, using a greased spatula to spread it evenly.
• Sprinkle the remaining 1 cup of toasted coconut over the top, pressing it gently into the marshmallow.
• Dust the top with a light coating of the powdered sugar-cornstarch mixture.
• Allow the marshmallows to sit uncovered at room temperature for at least 6 hours or overnight to set.

7. Cut and Coat:

• Once set, turn the marshmallows out onto a cutting board.
• Use a sharp knife dusted with the powdered sugar-cornstarch mixture to cut the marshmallows into squares.
• Toss each marshmallow in the remaining powdered sugar-cornstarch mixture to prevent sticking.

8. Store and Enjoy:

• Store the marshmallows in an airtight container at room temperature for up to 2 weeks.

These toasted coconut marshmallows are soft, fluffy, and infused with a delightful coconut flavor. Perfect for gifting, enjoying with hot cocoa, or just as a sweet treat!