Coconut Marshmallow Frosting
|Sugar||1 1⁄2 Cup (24 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Marshmallows||10 Large, cut into small pieces|
|Flaked coconut||1 Cup (16 tbs), lightly toasted|
Combine sugar, water, and vinegar in a saucepan.
Stir over low heat until sugar is dissolved.
Bring to boiling; cover and boil 5 minutes.
Remove cover; set candy thermometer in place and cook, without stirring, to 244Â°F (firm ball stage).
Wash away any crystals from sides of pan with a pastry brush dipped in hot water.
Meanwhile, beat egg whites until stiff, not dry, peaks are formed.
Continue beating while pouring hot syrup in a fine stream.
Add cut marshmallows and continue beating until frosting is thick.
Quickly spread between layers and over top and sides.
Sprinkle coconut over all.