These toasty treats are like eating clouds that have been floating over a tropical-tasting campfire.
Our granny used to make them when we were little and we’d have to battle our 6″6 cousin for them, but each soft, tropical mouthful was worth every bruise.
Make sure you listen to the lovely Rebecca Florence’s Toasted Marshmellow Mix, featuring all Australian producers, to accompany these iconically Australian afternoon tea delight.
A lot of recipes call for corn syrup in addition to sugar, but I found it worked fine without. My only recommendation would be not to attempt them on a 35 degree day like I did. You end up with a hot sticky mess and sweaty, misshapen (but endearing) marshmallows.
Toasted Coconut Marshmallows
1 1/2 cups caster sugar
2 tablespoons gelatine
1 teaspoon vanilla essence
2 cups toasted coconut
Grease and line a 26cm slab pan, allowing paper to hang over sides.
Place the sugar in a saucepan, add 2/3 cup hot water and cook over medium heat, stirring constantly, until sugar dissolves and syrup is clear.
Place gelatine in a bowl, pour over 2/3 cup cold water and use a hand whisk to combine. Pour mixture into hot sugar syrup and cook, stirring constantly, until the gelatine has dissolved and the mixture is clear. Set aside to cool to room temperature.
Pour cooled mixture into a large bowl and use electric beaters or a kitchen mixer on high to beat for 5-10 minutes or until the mixture is very thick. Add the vanilla and beat to combine.
Pour into the prepared pan and leave in a cool place to set. Once set (about 1 hour) turn out of the pan and use a wet knife to cut into squares.
Place the toasted coconut in a bowl and add the squares in batches of four, tossing them through the coconut to coat properly.