Description
Enjoy your homemade Pink Marshmallow Coconut Treats!
Ingredients
Scale
- 2 cups sweetened shredded coconut
- 10 oz pink marshmallows
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar (optional for extra sweetness)
- Pinch of salt
Instructions
- Prepare the Coconut:
- Spread the shredded coconut evenly on a baking tray.
- Preheat the oven to 350°F (175°C).
- Toast the coconut for about 5-7 minutes or until it’s lightly browned, stirring occasionally. Remove and let it cool.
- Melt Marshmallows:
- In a large saucepan, melt the butter over low heat.
- Add the marshmallows, stirring constantly until fully melted and smooth.
- Stir in the vanilla extract and a pinch of salt.
- Combine Mixtures:
- Remove the saucepan from heat and quickly fold in the toasted coconut until fully combined.
- Shape the Treats:
- Spray or butter your hands lightly to avoid sticking.
- Shape the mixture into small balls or mounds. You can make them whatever size you prefer.
- Coat and Chill:
- Roll each treat in additional shredded coconut if desired for extra texture and flavor.
- Place the treats on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Notes
- Variation: Try adding a few drops of coconut extract for an enhanced coconut flavor.
- Color Adjustment: Use natural food coloring to intensify the pink hue of the marshmallows if desired.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 treat