Add some Old World sophistication to your desserts with this sweet, nutty European confection.
Marzipan: WHIRL unsweetened coconut with icing sugar and salt in a food processor. Continue whirling, gradually adding corn syrup through the spout, until mixture starts to come away from sides of bowl. Scrape marzipan onto a clean counter and form into a log about 8 in. long. Wrap in plastic wrap or waxed paper. Will keep well refrigerated in covered container up to a month.
Chocolate-coconut marzipan bites: Press coconut marzipan firmly into a loaf pan until 1/2 in. high. Invert onto cutting board, then cut into diamond shapes. Dip each into melted dark chocolate until coated and and lay on a parchment-lined tray. Top each with a whole almond. Refrigerate until chocolate is firm.
For our regular marzipan recipe, and three flavour variations, click here.