These toasted coconut marshmallows are sweet, tasty, and covered in toasted coconut!
I love making homemade marshmallows! They taste so much better than store-bought marshmallows and are the perfect summer treat.
These toasted coconut marshmallows have a traditional marshmallow base (though you could use my honey-sweetened marshmallow recipe instead if you prefer) and are coated with freshly toasted coconut.
How To Make Toasted Coconut Marshmallows
For this recipe, you will need gelatin, corn syrup, sugar, vanilla extract, and shredded coconut. Note: To make naturally sweetened marshmallows with honey, see this recipe.
Toast the Coconut
Preheat your oven to 350 degrees. Spread the shredded coconut over a large baking sheet.
Bake at 350 degrees for 3-5 minutes or until the coconut is light and golden. Stir the coconut halfway through baking to ensure it toasts evenly.
Remove the toasted coconut from the oven and let it cool.
Bloom the Gelatin
Place the gelatin and 1/2 cup of cold water into a large mixing bowl. Let the gelatin bloom for 5-10 minutes.
Make the Marshmallows
Line an 8×8-inch baking dish with parchment paper. Spread half the toasted coconut over the bottom of the pan.
Combine the remaining 1/4 cup of water in a medium saucepan with the corn syrup and sugar. Heat the mixture over medium heat and bring to a boil.
Once the mixture comes to a boil, allow it to boil for one minute. The temperature of the boiled sugar syrup should be around 240 degrees F.
Remove the saucepan from the heat and pour it over the bloomed gelatin mixture.
Attach the whisk attachment to the mixer and beat on high for 10-12 minutes. The mixture will form stiff peaks. Once this happens, add the vanilla extract and continue to mix until combined.
Pour the mixture into the prepared pan and, using a greased spatula, spread the marshmallow fluff into the pan. Top with the rest of the toasted coconut and cover with a lid or plastic wrap.
Let the marshmallows set for 6-8 hours. Once set, remove the marshmallows from the pan and cut them into even squares. Enjoy!
Store leftover marshmallows in an airtight container at room temperature for up to a week.
Toasted Coconut Marshmallows FAQ
Can I use a different sweetener instead of corn syrup?
You can use honey instead of corn syrup for a naturally sweetened version. Check out my honey-sweetened marshmallow recipe for details.
How should I store the toasted coconut marshmallows?
Store the marshmallows in an airtight container at room temperature for up to a week.
Can I make these marshmallows without a mixer?
A mixer is recommended for the best results, as it helps achieve the fluffy texture by beating the mixture at high speed. Hand mixing may not provide the same results.
Is it necessary to toast the coconut?
Toasting the coconut adds a delicious flavor and texture to the marshmallows. However, if you prefer untoasted coconut, you can skip this step.
How long do the marshmallows need to be set?
The marshmallows should set for 6-8 hours. For the best results, let them set overnight.
Can I use a baking dish of a different size?
The recipe is designed for an 8×8-inch baking dish, but you can use a 9×9-inch dish for slightly thinner marshmallows. Adjust the amount of toasted coconut and the setting time accordingly.
What is “blooming” the gelatin?
Blooming gelatin means letting it soak in cold water for 5-10 minutes. This process allows the gelatin to hydrate and dissolve properly when mixed with the hot sugar syrup.
How do I know when the sugar syrup is ready?
The sugar syrup should reach a temperature of around 240 degrees F and boil for one minute. Using a candy thermometer can help ensure accuracy.
Can I add other flavors to the marshmallows?
Yes, you can add other extracts like almond or coconut extract for a different flavor. Simply replace or combine with the vanilla extract as desired.
What if I don’t have parchment paper?
You can use plastic wrap sprayed with non-stick cooking spray to line the baking dish and cover the marshmallows.
Related Recipes:
- Honey Sweetened Marshmallows
- How To Make Jello From Scratch
- Chocolate Covered Marshmallow Hearts
- How To Make Turmeric Gummies
Toasted Coconut Marshmallows
These toasted coconut marshmallows are sweet, tasty, and covered in coconut! These are tastier than any store-bought marshmallow!
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Total Time: 25 minutes + 8 hours setting
- Yield: 12 Marshmallows 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup of shredded coconut
- 3/4 cup water, divided
- 3 envelopes of unflavored gelatin
- 2/3 cup light corn syrup
- 2 cups white sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees. Spread the shredded coconut over a large baking sheet.
- Bake at 350 degrees for 3-5 minutes or until the coconut is light and golden. Stir the coconut halfway through baking to ensure it toasts evenly.
- Remove the toasted coconut from the oven and let it cool.
- Place the gelatin and 1/2 cup of cold water into a large mixing bowl. Let the gelatin bloom for 5-10 minutes.
- Line an 8×8-inch baking dish with parchment paper. Spread half the toasted coconut over the bottom of the pan and set aside.
- Combine the remaining 1/4 cup of water in a medium saucepan with the corn syrup and sugar. Heat the mixture over medium heat and bring to a boil.
- Once the mixture comes to a boil, allow it to boil for one minute. The temperature of the boiled sugar syrup should be around 240 degrees F.
- Remove the saucepan from the heat and pour it over the bloomed gelatin mixture.
- Attach the whisk attachment to the mixer and beat on high for 10-12 minutes. The mixture will form stiff peaks. Once this happens, add the vanilla extract and continue to mix until combined.
- Pour the mixture into the prepared pan and, using a greased spatula, spread the marshmallow fluff into the pan. Top with the rest of the toasted coconut and cover with a lid or plastic wrap.
- Let the marshmallows set for 6-8 hours. Once set, remove the marshmallows from the pan and cut them into even squares. Enjoy!
- Store leftover marshmallows in an airtight container at room temperature for up to a week.
Nutrition Facts
- Serving Size: 1 marshmallow
- Calories: 90
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