Deliciously dreamy and super easy to make, our friends at Sunbeam share with us their scrumptious coconut marshmallow recipe. Topped with crunchy coconut, this cloud-like treat takes on a whole new level of YUM. Slice into bite-size squares for a sweet party food or cut into small chunks to make your hot chocolate even tastier.
Ingredients:
- 3/4 cup self raising flour
- 1/3 cup gelatin
- 4 cups caster sugar
- 2 teaspoons lemon juice
- 2 cups shredded coconut, lightly toasted
Instructions:
- Combine gelatin and 1 cup of cold water. Let stand for 5 minutes.
- Stir sugar and 2 cups of hot water in a large saucepan over low heat until sugar dissolves.
- Bring to boil. Add gelatin mixture; simmer, uncovered for 20 minutes.
- Cool to room temperature.
- Transfer sugar mixture to the stainless steel mixing bowl. Add juice.
- Using the whisk, begin beating on low speed. Gradually increase to very high speed over 15 minutes. Mixture should be thick and hold its shape.
- Rinse a 20cm x 30cm lamington pan with cold water; do not dry. Line pan with baking paper.
- Spread marshmallow mixture into pan. Sprinkle with enough coconut to cover the surface. Allow to set at room temperature for 2 hours or until firm.
- Cut marshmallow into squares using a wet knife.
- Toss in remaining coconut.
Tips:
- Place marshmallow into cellophane bags and tie with coloured ribbon for a great gift idea!
