Servings: 16

Weight Watcher Smart Points: 13

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 50 Minutes

Ingredients

  • 2 cups flaked coconut
  • 1 cup corn syrup
  • 1/2 cup cornstarch
  • 3 packages unflavored gelatin (1/4 ounce each)
  • 2 cups white granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 1 cup cold water, divided

Instructions

  1. In a non-stick frying pan over medium heat, toast coconut until golden brown
  2. Set aside
  3. Mix powdered sugar/cornstarch together in a small mixing bowl
  4. Set aside.To prepare pan: Coat the bottom of a 9 x 13-inch cake pan with one cup of the toasted coconut
  5. Fill in any gaps with a dusting of the powdered sugar/corn starch mixture
  6. Also coat the sides of the pan as best you can
  7. This will make it easier to remove the marshmallows from the pan.Pour 1/2 cup cold water into a large metal mixing bowl
  8. Sprinkle in gelatin packets, mix with a fork to incorporate, and allow gelatin to dissolve
  9. In a medium saucepan, combine remaining 1/2 cup water, sugar, corn syrup, salt, and vanilla
  10. Attach candy thermometer
  11. Cook over high heat, stirring constantly, until mixture boils
  12. Continue cooking until mixture reaches 240F on the candy thermometer
  13. Immediately remove from heat
  14. Slowly stream sugar mixture into gelatin mixture, beating constantly with a hand mixer
  15. Continue beating for 10 to 15 minutes, until mixture becomes thick (like marshmallow cream)
  16. Fold in remaining toasted coconut.Pour marshmallow mixture into prepared pan
  17. Spread the mixture evenly over the pan with water-dampened hands
  18. Put a dusting of the powdered sugar/cornstarch mixture over the top of the marshmallows
  19. Allow marshmallows to sit for about an hour before removing from pan.After the marshmallows have set, invert the pan onto a cutting board and remove the entire marshmallow sheet
  20. Cut marshmallows into individual pieces
  21. Get creative with your shapes and sizes
  22. Coat each side of each marshmallow with the powdered sugar/cornstarch mixture to prevent stickiness.

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