Cocktail-Inspired S'mores: Piña Colada!
I can't actually recall ever having a true piña colada cocktail but I do love the combination of pineapple and coconut together. These s'mores are a tropical vacation in your own backyard. The marshmallows are full of coconutty flavor and even rolled in toasted coconut for maximum crunch. The cookie is sweet, crisp, and full of coconut too and the fresh pineapple is grilled alongside the mallow to caramelized perfection. Add a little dark chocolate and you're in business. Enjoy!
Piña Colada S'mores
makes about 16 s'mores
for the marshmallows
3 envelopes gelatin (0.75 oz), such as Knox
1 c cold water, divided
1 1/2 c granulated organic cane sugar
1 c light corn syrup
1/2 t Himalayan pink salt
1 t coconut extract
powdered sugar for dusting
coconut oil, for greasing pan
1/2 c unsweetened shredded coconut, toasted
for the toasted coconut sable
1/2 c (1 stick) unsalted butter, room temperature
1/2 c brown sugar
1 egg, room temperature
1/2 t coconut extract
1 1/2 c all purpose flour
pinch of Himalayan pink salt
1/4 c unsweetened shredded coconut, toasted
4 1/4 inch rounds of fresh pineapple, cored and quartered
1/4 c brown sugar, for coating pineapple
2 12 oz bars dark chocolate, broken into squares
make the marshmallows
Start by preparing a 9x12 inch baking dish. Lightly grease the sides and bottom of the baking pan with coconut oil then line the baking pan with a piece of parchment so that a few inches hang over either side of the pan. We'll use these later to easily lift the marshmallows out of the pan. Grease the parchment with a little more coconut oil then dust the whole thing generously with powdered sugar. Set aside. In the bowl of an electric mixer, combine the gelatin and 1/2 a cup of the water and set aside while you make the syrup.
In a medium, heavy-bottomed saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt and bring to boil at medium heat. Continue to let the mixture bubble until it reaches 240 degrees (soft ball stage). With the mixer fitted with the whisk attachment, slowly drizzle the syrup in over the gelatin with the mixer on medium-low. After you've added all the syrup, turn the mixer up to high and let it beat for about 10-15 minutes until the mixture is thick, glossy and white. Beat in the coconut extract until combined. Add the mixture to your prepared baking dish and smooth out top with a spatula. Sprinkle the top with more powdered sugar to cover and let sit for about 8 hours, or overnight before slicing.
Generously dust a cutting board with powdered sugar. Using the parchment paper, lift the marshmallows out of the baking pan and transfer to the cutting board. Using a chef's knife dusted in powdered sugar, slice the marshmallows into about 2 inch squares. Roll the sticky sides of the marshmallows in toasted coconut, leaving the top and bottom plain. Set aside until ready to assemble the s'mores.
make the sables
In the bowl of a stand mixer, beat together the butter and brown sugar until fluffy. Add the egg and coconut extract and beat again until combined. Add the flour and salt and beat until just combined. Mix in the toasted coconut until incorporated throughout the dough. Wrap dough in plastic wrap and form into a disc. Refrigerate for at least 2 hours before rolling out.
Preheat oven to 350 F. On a floured surface, roll the dough out to about 1/4 inch thick rectangle. Using a sharp knife or pizza cutter, cut dough into about 2 inch squares. Arrange squares on a parchment or silpat-lined baking sheet about 1 inch apart and bake for about 12-15 minutes, or until golden brown and crisp. Allow to cool before assembling s'mores.
assemble the s'mores
Arrange a square of chocolate on one side of sable cookie and set aside. Add the brown sugar to a small, shallow dish and coat each side of the pineapple slices in it. On a wooden or metal skewer, add a pineapple slice and a marshmallow. Toast over open flame until both are golden brown and caramelized. If you don't have a camp or bonfire handy, you could do this over a gas stove burner, or a culinary torch, or even under the broiler of your oven for a few minutes! Just lay the marshmallows and pineapple out on a foil-lined baking sheet and keep an eye on them. Top the chocolate with the toasted marshmallow, pineapple slice, and add another sable on top to make your s'more. Enjoy!