Coconut Marshmallow Squares Recipes

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CHOCOLATE CHIP MARSHMALLOW SQUARES



Chocolate Chip Marshmallow Squares image

Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.

Provided by Rhonda J

Categories     Bar Cookie

Time 15m

Yield 1 9x9

Number Of Ingredients 5

1 cup peanut butter
1/2 cup margarine
2 packages chocolate chips
1 teaspoon vanilla
1 package colored mini marshmallows

Steps:

  • On stovetop or in microwave melt first 3 ingredients.
  • When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

COCONUT MARSHMALLOW SQUARES



Coconut Marshmallow Squares image

One of my favorite childhood memories includes eating these coconut-covered candies. You can make them throughout the year using a variety of food coloring. -Heather Warner, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen (about 1-1/2 pounds).

Number Of Ingredients 7

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
2 cups sugar
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened shredded coconut, chopped
2 to 3 drops red or yellow food coloring, optional

Steps:

  • In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares., In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

I have been making these for years, and they are always a hit!

Provided by Honda

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 18

Number Of Ingredients 6

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

Steps:

  • In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
  • Stir in coconut, walnuts, and marshmallows.
  • Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g

MARSHMALLOW CHRISTMAS SQUARES - NO BAKE



Marshmallow Christmas Squares - No Bake image

Oh my heaven's is all I am going to say!! Kids and adults alike will absolutely dig into this and it will be gone before you know it, YES!! You will be a superstar and you didn't even have to pull out the mixer!!

Provided by Didi Dalaba

Categories     Other Desserts

Time 20m

Number Of Ingredients 7

1 pkg marshmallows, mini
1 can(s) sweetened condensed milk (not evaporated)
2 c graham cracker crumbs
dash of salt
1 tsp vanilla extract
1/3 c maraschino cherries, chopped
2 1/2 c shredded coconut

Steps:

  • 1. Directions: -Using your favorite brownie pan, pre-spray pan, set aside. -In a large bowl add all your ingredients except for the sweetened milk. -Toss and mix so all the cherries and marshmallows have been distributed evenly. -Let's add in that amazing milk. Mix thoroughly so all the ingredients are coated with the milk. -Take your coconut and divide in half. Place half the coconut on the bottom only of your pan. Add marshmallow mixture on top of the shredded coconut. Now sprinkle the remaining shredded coconut over the top. Press the marshmallow mixture evenly and firmly. By pressing your actually adhering the shredded coconut onto the marshmallow cherry mixture. -That is is, no I'm not joking, seriously!! How easy was that right? Plus it tastes absolutely "outta this world"!! -Place in refrigerator and let set for 24 hours. That my friend's is the hardest part... -After 24 hours cut into squares.

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS



No Bake Butterscotch Marshmallow Bars image

A simple no bake recipe for butterscotch marshmallow bars with coconut and walnuts! This is a classic holiday no bake treat!

Provided by Beth

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 stick unsalted butter (1/2 cup )
1 cup creamy peanut butter (not natural)
11 oz butterscotch chips
1 cup sweetened flaked coconut
1 cup chopped walnuts
10 oz mini marshmallows

Steps:

  • In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
  • Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
  • Put the pan in the refrigerate to set, then cut into bars.

Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 144 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 9 g, ServingSize 1 serving

TOASTED-COCONUT MARSHMALLOW SQUARES



Toasted-Coconut Marshmallow Squares image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Dessert     Christmas     Kid-Friendly     New Year's Eve     Coconut     Winter     Gourmet     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 9

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
  • Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
  • Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

TOASTED COCONUT MARSHMALLOW SQUARES



Toasted Coconut Marshmallow Squares image

We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.

Provided by Bev I Am

Categories     Candy

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 8

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F with the rack in the center of oven.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
  • Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
  • Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
  • Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
  • Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
  • Remove from heat and allow to stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
  • Increase speed to high and beat until very thick, about 15 minutes.
  • Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board.
  • Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

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