Our toasted coconut marshmallows are puffy, soft, pillowy morsels. We coat them in toasty bits of coconut for a coating that is a little chewy, a little crispy, and very flavorful. If you or a friend are coconut lovers, this is the candy for you!
I love to add a little extra coconut flavor with the tiniest splash of coconut extract, but don't worry if you don’t have any-- the toasty coconut on the outside packs the biggest punch.
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toasted coconut marshmallow ingredients:
- unsweetened shredded coconut
- gelatin
- vanilla extract
- coconut extract
- granulated sugar
- light corn syrup
- kosher salt
how to make toasted coconut marshmallows?
- Toast the coconut in the oven until golden and fragrant.
- Butter a pan and sprinkle some toasted coconut in the bottom
- Combine half the water, extracts and gelatin in the mixer bowl.
- Combine sugar, remaining water, corn syrup, and salt in a pot and cook to 250°F.
- Cool syrup to 220°F.
- Turn mixer on and slowly stream in hot sugar syrup.
- Beat on medium-high for about 10 minutes.
- Scrape into pan; do your best to smooth the top. Sprinkle with more coconut.
- Cover loosely with foil and let sit 8 hours.
- Cut into 1-inch squares, coating each side with more toasted coconut.
- Enjoy!
tips to make the best coconut covered marshmallows:
- Use a good candy thermometer here. I love Thermapen thermometers; they’re reliable, quick, and easy to clean.
- Make sure to use unsweetened shredded coconut. Sweetened shredded coconut has so much extra sugar, it may burn before it toasts.
- Watch your coconut closely! It toasts up very quickly in the oven and even unsweetened coconut can burn before you know it.
- You don't need to toss these in any sort of cornstarch or powdered sugar! The toasted coconut is enough to coat all of the cut edges and prevent them from sticking to each other and surfaces.
- Use a quilting ruler to get the most even-sized squares.
- Drizzle with melted chocolate (or dip the bottoms in it) to take these to the next level!
- Plop one of these 'mallows in a rich mug of hot chocolate for the most decadent treat!
storage:
Store coconut marshmallows in an airtight container at cool room temperature for up to a month. They are the softest and fluffiest the first week of making, but they won’t go bad if they are kept longer.
Don't store marshmallows in the refrigerator: they'll get sticky in the humid environment.
Freeze for up to 3 months, if desired.
more homemade marshmallow recipes to try!
chocolate covered marshmallows
Printtoasted coconut marshmallows
Our toasted coconut marshmallows are puffy, soft, pillowy morsels that get coated in toasty bits of coconut. The coating is a little chewy, a little crispy, and very flavorful.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 64
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups unsweetened shredded coconut
- ¾ oz unflavored gelatin powder (2 tbsp + ¾ tsp, or 3 ¼-oz envelopes)
- 1 cup (8 oz) cold water, divided
- 2 tsp vanilla extract
- ¾ tsp coconut extract
- 1 ¾ cup (350g) granulated sugar
- ½ cup (5 ½ oz) light corn syrup
- ¼ tsp kosher salt
Instructions
- Preheat oven to 325°F. Line a baking sheet with foil.
- Spread out coconut in an even layer. Toast, stirring every few minutes, until golden brown and fragrant, about 5 minutes (watch closely). Transfer to a bowl to cool.
- Lightly butter a 9-inch x 9-inch baking pan and line it with a parchment paper sling; butter the parchment and sprinkle surface with ½ cup of toasted coconut.
- Place ½ cup water, vanilla extract, and coconut extract in the bowl of a stand mixer fitted with a whisk attachment. Stir gelatin into the water and let sit, undisturbed, to bloom and soften.
- Combine remaining ½ cup water, sugar, corn syrup, and kosher salt in a medium heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed, to wash off stray sugar crystals.
- Increase heat to medium-high and cook, without stirring, until an instant-read thermometer registers 250°F, about 5 minutes. Remove from heat and let cool to 220°F, about 5 minutes.
- Turn mixer on low and, with the mixer running, slowly pour in hot sugar syrup to melt the gelatin. Increase speed to medium-high and whip until fluffy, tripled in volume, and very thick, about 10 minutes.
- Pour into prepared pan and smooth into an even layer. Sprinkle surface evenly with another ½ cup of toasted coconut. Cover loosely with foil and let it sit undisturbed until completely set, about 2 hours in the refrigerator or 8 hours at room temperature.
- Invert the marshmallows onto a large cutting board, peel off the parchment paper, and cut into 1-inch squares. Press all the cut edges into the toasted coconut to prevent marshmallows from sticking and wash the knife every few cuts if needed.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 47
- Sugar: 7.4g
- Sodium: 8.2mg
- Fat: 1.7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7.8g
- Fiber: 0.4g
- Protein: 0.5g
- Cholesterol: 0 mg
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