Homemade marshmallows are an absolute treat whether you're eating them on their own, making an incredible s'more, or creating a Dessert Charcuterie Board. These Coconut Marshmallows are a whole dessert in one delicious bite!
These marshmallows are great any time of year: with a hot chocolate on a cold winter day, or in the summertime sitting around a campfire!
If you're looking for other marshmallow recipes, try my Strawberry Pink Marshmallows and Chocolate Marshmallows. You might also like these Candied Orange Slices and Chocolate Covered OREOs.
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Why you'll love this recipe
- Homemade marshmallows are absolutely delicious and will make you rethink those store-bought marshmallows!
- You can eat these Coconut Marshmallows plain, in a cup of hot chocolate, or roasted for a s'more.
- They're a delicious treat but also make a great foodie gift and they ship well.
- These Coconut Marshmallows are dipped in chocolate and coconut flakes for an extra flair!
Ingredients
The ingredients for Coconut Marshmallows are super simple, and you might even have all of them in your pantry already!
- Gelatin: For this recipe, we'll use 3 envelopes of unflavored powdered gelatin (about 7 ½ teaspoons). Unfortunately, there is not an easy substitution to make vegan marshmallows.
- Light corn syrup: This will be combined with the sugar and water to and brought to a specific temperature. There are substitutions for corn syrup in the substitutions section below.
- Coconut extract: You can be a bit heavy-handed on the coconut extract - it's a great addition to this recipe!
- Confectioner's sugar: You will toss the cut marshmallows in the confectioner's sugar to help make them less sticky to handle. Do not skip this!
- Dark chocolate: The dark chocolate will be melted to dip the marshmallows in. Feel free to use milk chocolate if you prefer.
- Shredded coconut: l like to use unsweetened shredded coconut for this recipe. If you only have coconut flakes, those will work too! You can also coarsely chop coconut flakes to be smaller if you want them to stick a little better.
See full recipe below for detailed instructions.
Substitutions & Variations
There are a few easy substitutions you can make to make with these Coconut Marshmallows.
- 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.
- Swirl toppings into the marshmallows: This marshmallow is dipped at the end into dark chocolate and coconut flakes. When the marshmallow is still warm, this is also a good time to swirl in any toppings! They'll firm up with the marshmallow as it sets.
- A note on gelatin: There is not an easy substitute for gelatin to make these marshmallows vegan. I had previously recommended agar gar, but it is not as simple as making a 1:1 substitution.
- Chocolate Mint Marshmallows: Omit the coconut extract and shredded coconut from the recipe. While you're whipping the marshmallows, add 1-2 teaspoons peppermint extract and a few drops of green food coloring until you reach your desired color. Dip the marshmallows in melted chocolate as listed in the recipe!
- I also have a recipe for Strawberry Pink Marshmallows, so check that out if you're looking for something pink and summery!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Coconut Marshmallows
The key to this recipe is working quickly, but you'll be able to whip these up (pun intended) in no time!
Combine the granulated sugar, corn syrup, salt and ½ cup water in a medium saucepan.
Bring to a boil for 10-12 minutes, swirling the pan occasionally until the sugar reaches 240 degrees F.
Carefully pour the hot syrup into the gelatin mixture and whip until light and fluffy, about 10 minutes.
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!
Once the marshmallows have cooled, cut and toss them in confectioner's sugar to coat each side. Shake off any excess.
Dip each marshmallow in melted dark chocolate, then in shredded coconut. Set on a piece of parchment paper to cool for 2-4 hours.
Hint: Move quickly from whipping the marshmallow in the mixer to pouring it into the prepared 8x8-inch pan. As the mixture cools (which happens quickly), it becomes stickier and harder to manage. It's easier to handle while it's warm so you want to work fast!
Expert Baking Tips
- Bring the sugar mixture to exactly 240 degrees 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 with the gelatin. It's literally molten lava, and you don't want to get splash!
- 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!
- If in doubt, whip the marshmallows longer.
- Grease your knife with cooking spray when cutting the marshmallows - this will prevent them from sticking. You can always dab any excess away with a paper towel.
Equipment
I highly recommend using a stand mixer for this recipe (I use a 5-Quart KitchenAid Stand Mixer). You'll need a medium-sized saucepan that is large enough to combine your ingredients but also to swirl them around in the pan. Use a pan that seems a bit larger than you need so there is extra space.
You'll also need a candy thermometer, a few spatulas, and an 8x8-inch baking pan.
kitchen essentials
My Favorite Candy Thermometer
Perfect for measuring the temperature of the sugar!
Storage
Room Temperature Storage: Pack these 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 FAQ
Yes, 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 challenging.
Make sure to give your marshmallows enough time to set. Also, it's very important that the boiling sugar mixture reaches 240 degrees F in order for the marshmallows to set correctly.
No, these Coconut Marshmallows should be stored in an airtight container at room temperature for up to several weeks.
Coconut Marshmallows
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
- 3 teaspoons coconut extract
- ½ cup confectioner's sugar
- 4 ounces dark chocolate
- ½ cup 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 (it will also be white), about 8-10 minutes. Working quickly, pour the mixture into the prepared 8x8 inch pan. This will be very sticky, 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, about 4 hours at room temperature, or 2 hours in the fridge.
- Once firm, dust a flat surface with a generous amount of confectioner's sugar, then use a butter knife to cut around the outside of the pan and unmold the marshmallow 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. Clean the knife between cuts, or spray with cooking spray to prevent it from sticking to the marshmallow too much. If there is excess cooking spray on the marshmallows, dab to remove with a paper towel.
- Toss the cut marshmallows in confectioner's sugar, coating all sides. Shake off any excess, then dip the marshmallows into the melted dark chocolate and immediately dip the chocolate side of the marshmallow into the shredded coconut. Place on a sheet of wax paper to let cool at room temperature for an hour or in the fridge for 20 minutes. Remove from the wax paper and serve.
Notes
- 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. I had previously recommended agar gar, but it is not as simple as making a 1:1 substitution.
Jessica Vogl says
These Coconut Marshmallows are absolutely delicious and perfect for the summertime!