Maria Mole (Brazilian Coconut Marshmallow)

Batter

• 300g of Refined Sugar
• 180g of Water (divided into two parts)
• 21g of Unflavored Gelatin Powder (approx. 2 sachets)
• 1.5g of Coconut Extract (approx. 1 tsp)

To Finish

• Desiccated Coconut (for sprinkling and coating)
• Oil or butter (for greasing the pan)

1. Hydration and Dissolution

1. 1
   Divide the water. Use half (90g) cold to hydrate the Gelatin (21g) in a small bowl. Let sit for 1 minute.
2. 2
   Heat the other half of the water (90g) until boiling.
3. 3
   Mix the boiling water into the hydrated gelatin and stir until granules are completely dissolved (or microwave the hydrated gelatin for 15 seconds).

2. Aeration (Beating)

1. 1
   In the mixer bowl, place the Sugar (300g) and the dissolved gelatin while still hot.
2. 2
   Add the Coconut Extract (1.5g).
3. 3
   Start beating at low speed and gradually increase to maximum.
4. 4
   Beat for about 10 to 15 minutes. The mixture will cool, turn white, voluminous, and reach "stiff peaks" (similar to egg whites).

3. Shaping

1. 1
   Grease a rectangular pan with oil/butter and sprinkle plenty of shredded coconut on the bottom.
2. 2
   Pour the beaten mixture into the pan and smooth the surface quickly (it sets fast).
3. 3
   **Piping Option (Note):** If preferred, place the mixture in a piping bag and pipe rosettes directly onto the coconut.
4. 4
   Sprinkle more coconut on top.

4. Cutting and Finishing

1. 1
   Refrigerate for about 1 to 2 hours to set firmly.
2. 2
   Cut into squares (cubes) of the desired size.
3. 3
   Roll the cut sides in the shredded coconut to coat completely.
4. 4
   Serve or store in a sealed container.