Technique Tip for Perfecting This Recipe
When preparing the butter mixture, ensure that the sugar is completely dissolved before pouring it over the coconut and marshmallows. This will help create a smooth and even texture throughout the squares. Additionally, when pressing the mixture into the baking dish, use a spatula or the back of a spoon to firmly compact it, ensuring the squares hold together well after baking.
Suggested Side Dishes
Alternative Ingredients
shredded coconut - Substitute with ground almonds: Ground almonds provide a similar texture and nutty flavor, making them a good alternative for those who may not have coconut on hand or prefer a different taste.
mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used to achieve the same sweet and gooey texture, though it may require slight adjustments in quantity to match the consistency.
sugar - Substitute with honey: Honey offers a natural sweetness and can add a subtle floral note to the recipe. Use slightly less honey than sugar, as it is sweeter and has a liquid consistency.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can enhance the coconut flavor in the recipe. It is a suitable option for those seeking a dairy-free alternative.
vanilla extract - Substitute with almond extract: Almond extract offers a distinct nutty flavor that complements the other ingredients well, providing a unique twist to the original recipe.
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How to Store or Freeze These Squares
Allow the coconut marshmallow squares to cool completely at room temperature. This ensures that they firm up properly and are easier to handle.
Once cooled, cut the squares into your desired size. A sharp knife will make this task easier and cleaner.
For short-term storage, place the squares in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 3 days.
If you wish to extend their shelf life, store the squares in the refrigerator. They will remain fresh for up to a week. Ensure the container is airtight to prevent them from absorbing any fridge odors.
For freezing, wrap each square individually in plastic wrap. This prevents freezer burn and makes it easy to grab a single serving.
Place the wrapped squares in a freezer-safe bag or container. Label with the date to keep track of freshness.
Freeze for up to 2 months. When ready to enjoy, thaw the squares at room temperature for about an hour or until they reach your preferred texture.
For a delightful twist, serve the thawed squares slightly chilled. The coolness enhances the coconut flavor and gives a refreshing bite.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the coconut marshmallow squares on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warm and slightly crispy on the edges. This method helps maintain the delightful texture of the dessert.
For a quick fix, use the microwave. Place a square on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. This will soften the marshmallows without making them too chewy.
If you have a toaster oven, it's a perfect tool for reheating. Set it to 300°F (150°C) and place the squares on a small baking tray. Toast for 5 minutes, which will give them a nice, warm center and a slightly crispy top.
For a more indulgent option, try reheating them in a skillet. Melt a small amount of butter over low heat and place the squares in the skillet. Heat for about 2 minutes on each side, allowing the butter to add a rich, golden crust to the squares.
Essential Tools for Making Coconut Marshmallow Squares
Oven: used to bake the coconut marshmallow squares at a consistent temperature of 350°f (175°c).
Mixing bowl: used to combine the shredded coconut and mini marshmallows.
Saucepan: used to melt the butter and dissolve the sugar with vanilla extract over medium heat.
Baking dish: used to press the coconut and marshmallow mixture into before baking.
Spatula: used to mix the butter mixture with the coconut and marshmallows and to press the mixture into the baking dish.
Measuring cups: used to measure the ingredients like shredded coconut, mini marshmallows, sugar, and melted butter accurately.
Oven mitts: used to safely handle the hot baking dish when removing it from the oven.
Time-Saving Tips for Making Coconut Marshmallow Squares
Pre-measure ingredients: Measure out all shredded coconut, mini marshmallows, sugar, and vanilla extract before starting. This makes the process smoother.
Use parchment paper: Line your baking dish with parchment paper for easy removal and cleanup.
Quick melt butter: Melt the butter in the microwave to save time, then mix with sugar and vanilla extract.
Batch preparation: Double the recipe and freeze extra coconut marshmallow squares for future use.
Cooling shortcut: Place the baked dish in the fridge to speed up the cooling process before cutting.
Coconut Marshmallow Squares
Ingredients
Main Ingredients
- 2 cups Shredded Coconut
- 1 cup Marshmallows mini
- 1 cup Sugar
- ½ cup Butter melted
- 1 teaspoon Vanilla Extract
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a mixing bowl, combine shredded coconut and mini marshmallows.
- 3. In a saucepan, melt the butter over medium heat. Add sugar and vanilla extract, stirring until the sugar is dissolved.
- 4. Pour the butter mixture over the coconut and marshmallows. Mix well.
- 5. Press the mixture into a greased baking dish.
- 6. Bake for 10 minutes or until golden brown.
- 7. Let it cool before cutting into squares.
Nutritional Value
Keywords
Appetizers and Main Courses to Serve with These Squares
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