Toasted Coconut Marshmallows
Elevate your homemade treat game with these irresistibly soft and fluffy Toasted Coconut Marshmallows. Perfectly combining the pillowy sweetness of classic marshmallows with the nutty crunch of golden-brown toasted coconut, this recipe is a delightful twist on a nostalgic favorite. Made from simple pantry staples like unflavored gelatin, granulated sugar, and a splash of vanilla, these gourmet marshmallows are easier to make than you think—and the results are stunning. The coconut is toasted to perfection for added depth of flavor, then both tops and encases the marshmallows for a gorgeous finish. Perfect for gift-giving, s'mores, or simply enjoying as a sweet snack, these marshmallows are a showstopper in any dessert spread!
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Recipe Information
Ingredients
- 2 cups Unsweetened shredded coconut
- 0.25 cup Powdered sugar
- 3 packets Unflavored gelatin
- 0.5 cup Cold water
- 2 cups Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 teaspoon Kosher salt
- 2 teaspoons Vanilla extract
- 0.5 cup Additional cold water
Instructions
Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet. Toast in the oven for 5-7 minutes, stirring once, until golden brown. Remove and let cool completely.
Lightly grease a 9x13-inch baking pan and dust it generously with the toasted coconut. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin with 1/2 cup of cold water. Let sit for 5-10 minutes to bloom while preparing the syrup.
In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, salt, and 1/2 cup of water. Stir until sugar is dissolved. Attach a candy thermometer and bring the mixture to a boil, without stirring, until it reaches 240°F (soft-ball stage).
Once the syrup has reached 240°F, immediately remove it from the heat. Start the mixer on low speed and carefully pour the hot syrup in a thin, steady stream down the side of the mixing bowl, into the gelatin mixture.
Increase the mixer speed to high and whip for 8-10 minutes, or until the mixture is thick, fluffy, and lukewarm. Add the vanilla extract in the final 30 seconds of whipping.
Working quickly, pour the marshmallow mixture into the prepared pan. Use a greased spatula to spread it out evenly.
Dust the top of the marshmallow mixture with more toasted coconut, pressing gently to ensure it adheres. Let the marshmallows set at room temperature, uncovered, for at least 4 hours or overnight.
Once set, dust a sharp knife with powdered sugar and cut the marshmallows into squares or desired shapes. Roll the sides of each marshmallow in the remaining toasted coconut to coat.
Store the marshmallows in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 561.8 g | 204% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 531.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 983 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.
