Coconut Coated Marshmallow Shapes Recipe

Ingredients

2 1/2 cups (1 seven-ounce bag) angel flake coconut or 2 cups macaroon coconut 

1 recipe Marshmallow for Piping 

Preparation

Preheat oven to 350 degrees; toast coconut on a rimmed baking sheet, stirring occasionally, for 7 to 10 minutes or until light brown.

Place cooled coconut on a rimmed baking sheet or in shallow bowls. Pipe shapes; cover each completely with coconut.

To make nests, use a 1/2-inch (#11 Ateco) tip; pipe directly onto coconut, making a flat spiral about 3 inches in diameter. Build up the sides by spiraling up the edge of the disk, about 3/4 inch. Fill and cover with coconut, and allow to set a few minutes. Remove excess coconut from the center, and transfer to a parchment-lined airtight container until ready to use, or up to 2 weeks.