As these last few weeks of summer quickly approach, I'm feverishly working my way through a list of seasonal recipes that won't be of much use come fall's new produce selection. While these toasted coconut marshmallows can certainly be made any time of year, my intention was to pair them with chocolate and graham crackers for the ultimate summer-associated dessert: s'mores. Sadly, I've yet to find gluten free graham crackers without soy, so my allergy free, s'more eating dream came to an abrupt halt. However, these marshmallows are so delicious on their own that they truly don't need to be roasted in the slightest, nor paired with chocolate (although a little piece of such never hurts).
the key players: I loved that this recipe only called for vanilla, gelatin, honey, water, and a pinch of salt.Simple and delicious.
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