Toasted Coconut Marshmallow Squares
Elevate your dessert game with these irresistible Toasted Coconut Marshmallow Squares! A perfect balance of soft, fluffy marshmallows and golden, nutty coconut, this recipe combines homemade marshmallow magic with a delightful tropical twist. Crafted with simple pantry staples like unflavored gelatin, granulated sugar, and shredded coconut, these squares are surprisingly easy to make and come together in under an hour of active prep. The sweet, glossy marshmallows are coated in crunchy toasted coconut for a texture and flavor combination that’s simply unbeatable. Ideal for holiday gifting, bake sales, or indulging your sweet tooth, this no-fail recipe is a crowd-pleaser every time. Plus, they stay fresh for days, making them a convenient make-ahead treat to share or enjoy anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Unflavored gelatin
- 0.75 cup Cold water
- 2 cups Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Unsweetened shredded coconut
- Nonstick cooking spray
Instructions
Spray a 9x9-inch baking pan with nonstick cooking spray, then line it with parchment paper, leaving overhangs on the sides for easy removal. Lightly spray the paper as well.
In the bowl of a stand mixer, combine the unflavored gelatin and 1/2 cup of cold water. Let it sit to bloom while preparing the sugar syrup.
In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, salt, and the remaining 1/4 cup of cold water. Stir until the sugar dissolves, then stop stirring and allow the mixture to come to a boil.
Using a candy thermometer, heat the sugar mixture until it reaches 240°F (soft ball stage). Remove from heat immediately.
Turn the stand mixer on low speed and slowly pour the hot sugar syrup into the bloomed gelatin. Once combined, increase the mixer speed to high and whip for 10–12 minutes, or until the mixture becomes thick, glossy, and triples in volume.
Add the vanilla extract in the last minute of whipping and mix until incorporated.
Pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased spatula. Allow it to sit uncovered at room temperature for at least 4 hours or overnight to set.
While the marshmallows set, spread the shredded coconut evenly onto a baking sheet. Toast in a preheated 325°F oven for 5–7 minutes, stirring occasionally, until golden brown. Let it cool completely.
Once the marshmallows are set, lift them out of the pan using the parchment overhangs. Cut into squares using a sharp knife sprayed with nonstick cooking spray for clean cuts.
Place the toasted coconut in a shallow dish and roll each marshmallow square in it, pressing lightly to adhere the coconut to all sides.
Serve immediately or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 531.4 g | 193% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 501.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
