These Toasted Coconut Marshmallows are a delicious treat any time of year! They're not overly sweet (yes, it's a marshmallow, but the toasted coconut brings a rich, deep, slightly nutty flavor to the marshmallow) and they're great to eat on their own.
I love to make these at the holidays for a holiday cookie box, or in the summertime for an easy, no-bake dessert you can eat with your hands!
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Why you'll love this recipe
- Homemade marshmallows are absolutely delicious and will make you rethink those store-bought marshmallows!
- Coconut marshmallows are a delicious treat that also makes a great foodie gift, and they ship well.
- Toasting the coconut really brings out a rich, deep flavor.
- These marshmallows are great to eat as a sweet or dessert on their own!
- There are easy substitutions you can make for corn syrup, if you'd rather not use it.
Ingredients
There are only a few key ingredients you'll need to bring these Toasted Coconut Marshmallows together.
- Gelatin: For this recipe, we'll use 3 envelopes of unflavored powdered gelatin (about 7 ½ teaspoons). I like to use Knox Unflavored Gelatin. Unfortunately, there is not an easy substitution to make vegan marshmallows.
- Light corn syrup: This will be combined with the sugar and water and brought to a specific temperature. There are substitutions you can make for corn syrup.
- Shredded coconut: Finely shredded, unsweetened coconut works best (rather than coconut flakes). Toasting the coconut gives a deeper, richer flavor and really brings out some of the nuttiness.
See full recipe below for detailed instructions.
Substitutions & Variations
This is a very adaptable recipe, and below are a few easy substitutions and variations you can try.
- Corn syrup substitute: If you don't want to use corn syrup, use agave nectar (also called agave syrup) or honey in a 1:1 substitution.
- A note on gelatin: There is not an easy substitute for gelatin to make these marshmallows vegan. Unfortunately, agar agar is not as simple as making a 1:1 substitution.
- Don't toast the coconut: Toasting the coconut is optional! I highly recommend it from a flavor perspective, but these marshmallows are also great with raw, untoasted coconut on the outside.
- Looking for other marshmallow flavors? Try these Classic Vanilla Marshmallows, Strawberry Pink Marshmallows, and these Chocolate Marshmallows.
How to Make Toasted Coconut Marshmallows
The key to this recipe is working quickly, but you'll be able to whip these up (pun intended) in no time! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the granulated sugar, corn syrup, salt, and water in a medium saucepan.
- Step 2: Bring to a boil for 10-12 minutes, swirling the pan occasionally until the sugar reaches 240°F.
- Step 3: Carefully pour the hot syrup into the gelatin mixture and whip until light and fluffy, about 10 minutes.
- Step 4: Quickly pour the mixture into a greased 8x8-inch baking pan and let rest at room temperature or in the fridge, until cooled and solidified. This will be messy!
- Step 5: While the marshmallows firm up, toast your coconut.
- Step 6: Once the marshmallows have firmed, cut them into at least 16 pieces, then toss in the toasted coconut to coat each side. Shake off any excess and serve.
Expert Baking Tips
- I HIGHLY recommend using a stand mixer for this recipe. You could do it with a hand-held mixer, but it's a LOT of mixing and you will be holding that mixer for a long time!
- Bring the sugar mixture to exactly 240°F. A little lower or higher and the marshmallows will not firm up correctly. For that reason, a candy thermometer is essential to making this recipe.
- Be careful when you're pouring the sugar mixture into the stand mixer. It's literally molten lava, and you don't want to get splashed!
- Grease your knife with cooking spray when cutting the marshmallows - this will prevent them from sticking to the knife too much. You can always dab any excess away with a paper towel.
- Want to try making a few other candies? Try these Candied Orange Slices and Candied Lemon Slices!
Common Marshmallow Challenges
Below are a few common marshmallow challenges and how to avoid them.
- Marshmallows are too soft: If your marshmallows are not setting up, there are a few possibilities:
- The sugar did not reach 240°F. If your sugar was under that temperature, the marshmallows will not set correctly.
- The marshmallows need to whip longer. If they did not whip long enough, they will not set correctly.
- The marshmallows need to set longer. Let them sit overnight, if possible, to see if this helps them set up more firmly.
- Marshmallows are too hard: If your marshmallows turned into a rock-hard sugar mess, this is because the sugar mixture was heated to over 240°F and unfortunately isn't recoverable.
Storage
Room Temperature Storage: Pack these Toasted Coconut Marshmallows in an airtight container or in a sealed plastic bag using sheets of wax paper to separate them into layers. Marshmallows can be stored this way for up to several weeks. If you like your marshmallows a little harder or dried out (we've all left those marshmallow Peeps out on the counter before!), leave them out in the open air to dry out a bit!
Coconut Marshmallows do not need to be stored in the refrigerator.
Recipe FAQs
I HIGHLY recommend it! You can make these marshmallows using a hand-held mixer, but you'll be mixing for a very long time, and it will be harder (but to be fair, it can be done!).
Remember that sugar dissolves in hot water! Save yourself the scrubbing and soak the pan, your candy thermometer, and your stand mixer bowl and attachment in warm water. The sugar will dissolve right off.
Yes. It's important that the sugar mixture reaches a precise temperature for the marshmallows to firm up correctly. Without a candy thermometer, you'd just be guessing.
These marshmallows don't work well for s'mores. The toasted coconut layer burns before the marshmallow gets toasty. If you do want to make s'mores, I recommend these Classic Vanilla Marshmallows or these Strawberry Pink Marshmallows!
More Homemade Marshmallow Recipes
If you tried these Toasted Coconut Marshmallows or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Toasted Coconut Marshmallows
Equipment
- stand mixer highly recommended
Ingredients
- 1 cup water divided
- 3 envelopes unflavored powdered gelatin about 7 ½ teaspoons
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups shredded coconut unsweetend
Instructions
- Lightly oil an 8x8-inch baking dish with cooking spray or coconut oil. Sprinkle gelatin on top of ½ cup cold water in the bowl of a stand mixer fitted with the whisk attachment*. Set aside to allow gelatin to bloom.
- In a medium saucepan, combine granulated sugar, corn syrup, salt and ½ cup water and stir to combine. Bring to a boil over medium-high heat, swirling the pan occasionally, until the mixture reached 240°F on a candy thermometer, about 10-12 minutes.
- With the mixer on low speed, very carefully pour hot syrup ino the gelatin mixture and mix until the gelatin is dissolved. Add the vanilla and coconut extract.
- Gradually increase the speed to high (do this slowly so there is no splashing) and whip the mixture until very thick and stiff and white, about 8-10 minutes. Working quickly, pour the mixture into the prepared 8x8-inch pan. This will be very sticky (and get stickier as it cools), so you want to do it as quickly as possible. Use a spatula to help spread the mixture evenly in the pan. It doesn't have to be perfect on the top, and it will also settle as it sits.
- Let sit uncovered until firm, at least 4 hours at room temperature, or 2 hours in the fridge.
- While the marshmallows firm, toast the shredded coconut. Spread the coconut on a baking sheet and bake at 350℉ for 5 minutes, then stir, and bake for an additional 5 minutes. If needed, stir again and bake for an additional 1-2 minutes. The coconut should be evenly browned and toasted. Set aside to cool.
- Once the marshmallows are firm, sprinkle a work surface with a generous amount of the toasted coconut, then use a butter knife to cut around the outside of the pan and pull the marshmallow out of the pan and onto the work surface. You will likely have to use your hands to help pull it out, but it will come out in one piece.
- Use a clean, sharp knife to cut the marshmallow into 16 pieces. Spray the knife with cooking spray to prevent it from sticking to the marshmallow too much. If there is excess cooking spray on the marshmallows, you can dab to remove it with a paper towel.
- Toss the cut marshmallows in the toasted coconut, coating all sides and lightly pressing the marshmallows to ensure the coconut sticks. Shake off any excess and serve.
Video
Notes
- Corn syrup: If you don't want to use corn syrup, use agave nectar (also called agave syrup) or honey in a 1:1 substitution.
- A note on gelatin: There is not an easy substitute for gelatin to make these marshmallows vegan. Unfortunately agar gar is not as simple as making a 1:1 substitution.
Jessica Vogl says
These Coconut Marshmallows are absolutely delicious and perfect for the summertime!