Nothing is better than a marshmallow you make yourself. They are easy to make and the flavor combinations are endless. This toasted coconut marshmallow is a favorite among family members (my sister Annie to be specific) but be sure to check out my Christmas Marshmallows (candy cane marshmallows) that I make every holiday.
When making these, the key is patience and temperature. Making sure you cook that sugar syrup to exactly 240 degrees F. is critical to the success of a good marshmallow. Make sure you are using a good, quality candy thermometer. Then, let the marshmallows sit overnight to set up. Like I said, not difficult, you just need to be able to wait overnight!
How to make toasted coconut
For this recipe, I top the marshmallows with toasted coconut. It is easy enough to make toasted coconut. Just place your sweetened coconut in a large non-stick skillet over medium heat and stir often until the coconut is browned. Watch it because once it starts browning, it goes fast. Once nice a golden brown, remove from the heat.
I use a 8 x 12 inch glass baking dish. You don’t have to spray it. Just put half the toasted coconut in the bottom of the dish in an even layer. When it is time, you’ll add the marshmallow mixture and then top it with the remaining coconut so you have coconut on both the top and bottom of your marshmallows.
I like to roll the cut sides of the marshmallows in powdered sugar giving them that texture we are all used to from store bought marshmallows. It keep them from sticking together. FYI: If you didn’t want to use the coconut, you could just use powdered sugar on the bottom of your baking dish and again on the top.
How to make toasted coconut marshmallows
Making the actually marshmallows is really easy. Start by putting the water and gelatin in the bowl of a stand mixer. You definitely want a stand mixer for this job. You are beating the mixture for a very long time (15 plus minutes) and the stand mixer is the right tool for the job. Let that mixture sit and let the gelatin dissolve into the water while you make the hot syrup. (have it fitted with the whisk attachment)
Simply add the sugar, corn syrup, 1/2 cup of water and salt to a large post on the stove over medium heat. Stir a couple of times until the sugar is dissolved into the mixture. Raise the heat to high and bring the syrup to a boil and let the temperature come to 240 degrees F. on a candy thermometer. (soft ball stage) I insert the candy thermometer at the side of the pot so I can see the temperature. It is very important to let the temp come to 240 degrees F. Make sure it is at that stage. That indicates the marshmallows are ready. Do not take it off the heat sooner or later. Temperature is everything when making candy. FYI: you can not “guess” when it is ready…use a thermometer.
Very important note: This mixture is incredibly hot and you can hurt yourself if you aren’t careful. Use good heatproof gloves when handling the pot and this sugar mixture. You do not want this spattering and you do not want to touch this mixture.
When the sugar syrup is at the right temperature, turn on your stand mixer and let it start to mix that gelatin mixture (just 5 seconds or so on slow speed) and then gradually start adding the hot syrup directly to the mixer while it is on. Add all of the syrup and carefully put the hot pot in the sink. (For easier clean up, use really hot running water and let it run into the pot…it will gradually dissolve the sugar mixture).
Turn the mixer to high and let it beat until thick and fluffy – 15 minutes. Right before you are done mixing, add the vanilla and salt and make sure it is combined. At the 15 minute mark, you can scrape it into your prepared dish with the coconut already on the bottom.
Spread out the marshmallow mixture with a spatula so it is completely spread across the dish and into the corners. With damp hands (not wet), smooth the top. Put the rest of the toasted coconut evenly over the top of the marshmallow. Put on the kitchen counter and let it sit overnight.
When it is time to cut your marshmallows, have a shallow bowl of confectioner’s sugar ready to roll the cut sides of the marshmallows in. Using a very sharp knife, run the knife all around the outside of the marshmallows loosing it from the glass dish. You will turn the dish over onto a cutting board. You will have to gently pull the large marshmallow from the dish. It does NOT just fall out. Once you have pulled the entire marshmallow from the dish, you are ready to cut it into squares.
You can cut them as small or as large as you like. The knife may be a little sticky, but that is normal. Once you’ve cut your marshmallows, dip the cut sides in the powdered sugar and pile them on a plate. Serve and enjoy!
I also love giving these as gifts. I’ll put several jumbo marshmallows in a cellophane bag, or cut big marshmallows and put them in large cupcake liners and put them into a cupcake container. I pop on a lid and gift them with a big bow. You can also cut these into small square and use mini cupcake liners and a mini cupcake holder (both ways work and it makes a great way to package and ship them too).
If not eating these right away, I keep them in a big plastic container with a lid on the kitchen counter (for easy access!!!) LOL
If you didn’t know this, you can freeze marshmallows. Simply bag them up in freezer bags, remove excess air and pop them in the freezer. Bring them to room temperature before eating. They will last up to four months if frozen.
If you enjoyed this recipe, be sure to leave a rating and comment below. Want to try you hand at some of my other favorite candy recipes? Try these:
Dark Chocolate Macadamia Fudge
Swirling Chocolate Peppermint Bark
Toasted Coconut Marshmallows
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 7 Oz. Sweetened shredded coconut, toasted
- 3 Packages unflavored gelatin
- 1 ½ Cups of granulated sugar
- 1 Cup Light corn syrup
- ½ Tsp. Salt
- 1 Tbsp. Vanilla extract
- Confectioners’ sugar
Instructions
- Put half the toasted coconut in an 8 x 12 inch non metal pan (or put parchment paper in a metal pan and let the paper hang over the sides for easy lifting when the marshmallows are done.)
- Combine the gelatin and ½ cup of cold water in the bowl of a stand mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Make the syrup. Combine the sugar, corn syrup, salt and ½ cup water in a small saucepan and cook on medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick. That should take about 15 minutes. Add the vanilla and salt and mix thoroughly.
- Put the marshmallow mix on top of the coconut prepared pan. Smooth the top of the mixture with damp hands. Top with the second half of coconut.
- Allow to dry uncovered at room temperature overnight.
- Remove the marshmallow square from the pan and cut into individual squares. Roll the sides of the marshmallows not covered in coconut in the confectioner’s sugar. You can store these at room temperature or pack them up as gifts.