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Cocoanut Marshmallow Bonbons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rose and coconut work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Cocoanut Marshmallow Bonbons

Ingredients

Directions

  1. Cut fresh marshmallow drops into four pieces each.

  2. Dip the pieces in melted fondant and drop them into a pan with grated coconut.

  3. Sieve the white desiccated coconut, discarding fine siftings.

  4. Add a few drops of red food coloring to the remaining coconut and stir until evenly colored.

  5. Roll the dipped marshmallow pieces in the colored coconut.

  6. Arrange them in pans to cool and crystallize.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rose + coconuttop 18% of all pairs
    Smell alikemoderate
    Cooked together185 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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