Toasted Coconut Marshmallows and Pecan Puffs

(A)

• 3 lbs. macaroon coconut

(B)

• 1 lb. honey
• 1 lb. glucose

(C)

• 2 lbs. square marshmallows

Preparations

1. Spread the macaroon coconut 1/2 in. thick in a flat pan.
2. Obtain large, deep pan for mixing the syrup around marshmallows.

Step I

Place pan of coconut (A) in oven and toast to a light brown.

Step II

Warm (B) to a thin syrup.

Step III

Take (C) and place in deep pan.  Pour 5 oz.  of syrup over marshmallows.  Mix the marshmallows until sticky with syrup.

Step IV

Roll syrup-covered marshmallows in pan of toasted coconut.

Step V

Store in air tight containers.

Special Comments

1. Repeat the above process with additional lots of marshmallows to make larger quantities.
2. The syrup if not entirely used may be stored away for future use.  Reheat before using.

Pecan Puffs

Same as above except marshmallow are rolled in crushed pecans instead of coconut.

Also See

• Marshmallows
• Macaroonies
• California Pecan Fudge

Original Recipe