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Toasted Coconut Marshmallows with Chocolate Graham Crackers at FoodApparel.com

Toasted Coconut Marshmallows with Chocolate Graham Crackers

Course Dessert
Author Tammy Blankenship

Ingredients

For the Marshmallows:

  • 3 ounce packages unflavored gelatin 1/4- each
  • 1 cup cool water divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • pinch of salt
  • 2 teaspoons coconut extract
  • 2 cups toasted coconut

For the Graham Crackers:

  • 1/2 cup unbleached flour
  • 3/4 cup white wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup Dutch cocoa
  • 1 1/4 cups powdered sugar
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter 1 stick
  • 2 tablespoons honey
  • 2 tablespoons cold milk

Instructions

For the Marshmallows:

  1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
  2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan.
  3. Cook the mixture over medium heat, stirring, until the sugar dissolves.
  4. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
  5. With mixer on low speed, slowly pour the sugar syrup into the softened gelatin.
  6. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 8 to 10 minutes, adding coconut extract towards the end of the mixing time.
  7. Add coconut extract towards the end of the mixing time.
  8. Sprinkle the bottom of a greased 9 x 13 with 1/2-1 cup of toasted coconut and then a handful of powdered sugar.
  9. Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best).
  10. Use your wet hands to smooth and flatten the marshmallows.
  11. Sprinkle confectioners' sugar and then another 1/2 cup toasted coconut over the top, and let sit for several hours before cutting.
  12. Use a greased knife or cookie cutters to make squares or other shapes.
  13. After cutting into shapes, dust the sticky, freshly cut edges of the marshmallows with powdered sugar and the remaining toasted coconut.

For the Chocolate Graham Crackers:

  1. Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheets.
  2. In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
  3. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
  4. In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
  5. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
  6. Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.
  7. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
  8. Transfer one piece of dough to a piece of parchment.
  9. Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick.
  10. Trim the edges and prick the dough evenly with a dough docker or fork.
  11. Repeat with the remaining dough and parchment.
  12. Place the rolled-out dough pieces, on their parchment, onto baking sheets.
  13. Bake the crackers for 15 minutes, or until you begin to smell chocolate.
  14. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
  15. Transfer them to a rack to cool. Store the cooled crackers tightly wrapped.

Recipe Notes

Quick Tips:
To toast coconut - just add 2 cups to a skillet, saute on medium, stirring frequently, until the edges begin to brown (about 5-7 minutes will usually do it).
For the graham crackers, keep the squares small - about 3x3 inches. If you cut them too big, they will be soft.
Change it Up:
Try different flavors of extract for the marshmallows, like peppermint. You may want to scale back on the amount depending on the flavor.
Add 1/2 teaspoon espresso powder for a subtle coffee-flavored accent.
Dress it Down:
Keep the marshmallows a simply classic flavor by substituting vanilla extract for the coconut extract.